Save to your scrapbook

    Mini Mince Pies with Lemon Icing recipe | Waitrose

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Mini Mince Pies with Lemon Icing recipe | Waitrose

    These pies make great gifts to share with friends and family, or can be prepared ahead, ready to cook straight from the freezer when guests arrive.

    • Preparation time: 20 minutes, plus at least 30 minutes chilling and setting
    • Cooking time: 10-12 minutes, plus cooling
    • Total time: 1 hour - 1 hour 2 minutes, plus cooling time 60 minutes 5 minutes

    Makes: About 36 pies


    • 200g Waitrose Plain White Flour, sifted
    • 100g cold butter, cubed
    • 25g ground almonds
    • 1 egg, beaten
    • 410g jar Waitrose Mincemeat
    • 50g icing sugar
    • For the icing:
    • 8 tbsp icing sugar
    • Zest and juice of 1 lemon


    1. Place the flour, butter, ground almonds, icing sugar and egg in a food processor and whizz until the mixture forms a ball. Turn out onto a lightly floured surface and knead very gently. Wrap the pastry in clingfilm and chill for at least 30 minutes.
    2. Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using a 6cm pastry cutter, cut out 36 rounds and line 3 x 12-hole mini bun or muffin tins. (You may have to re-roll the pastry; if you have fewer tins, make the pies in batches.) Fill each case with mincemeat.
    3. Bake the pies for 10-12 minutes, or until the pastry is just beginning to brown around the edges. Cool for 5 minutes, then transfer to a wire rack and allow to cool completely.
    4. Mix the icing sugar with just enough lemon juice to make a smooth but thick paste. Cover each mince pie with icing and top with a little lemon zest. If packing into boxes, allow to set first. The pies will keep for up to 1 week in an airtight container.

    Your recipe note

    Edit your recipe note

    Cook's tips

    At the end of paragraph 2 of the instructions freeze the pies in the tins. Transfer to freezer bags. To use, return to the tins and bake from frozen for 12-15 minutes at 200°C, gas mark 6. Cool and decorate as in paragraph 4 of the instructions. Wrap individual pies in Cellophane to give as gifts.

    Drinks recommendation

    These festive pies cry out for a glass of bubbly.


    Average user rating

    5 stars