Mince Pies: Everything You Need to Know

Mince pies are everywhere from November onwards. They’re in offices, at Christmas parties, in your nan’s biscuit tin, and mysteriously appearing in your kitchen despite nobody remembering buying them.

These little pastry cases filled with spiced dried fruit are as British as tea and apologising unnecessarily. But have you ever wondered why they’re called “mince” pies when there’s no meat? (Spoiler: there used to be.) And what makes a good one vs a disappointing one?

This is your complete guide to mince pies—from medieval meat pies to the modern supermarket versions, plus whether you should bother making your own and the best way to freeze them for later.

What’s In a Mince Pie?

The pastry: Sweet shortcrust, sometimes with a full lid, sometimes with a star on top, occasionally crumble topping.

The filling (mincemeat): Despite the name, contains no meat (usually). It’s a mixture of:

• Dried fruit (raisins, sultanas, currants)
• Candied peel
• Suet (beef fat, traditionally, often vegetable now)
• Sugar
• Spices (cinnamon, nutmeg, cloves, ginger)
• Apple
• Citrus zest and juice
• Alcohol (brandy, rum, or sherry)

Size: Individual portions, usually about 5-7cm diameter. Two bites for most people, one ambitious bite for optimists.

Why Are They Called Mince Pies?

Because they originally contained minced (ground) meat.

The Meaty History

Medieval mince pies (1300s-1600s):

• Contained actual meat (mutton, beef, or venison)
• Mixed with dried fruit and spices
• Spices were expensive—showed off wealth
• Often made in oval shapes representing Jesus’s crib
• Much larger than modern versions

Why meat and fruit together? Medieval cooks loved mixing sweet and savoury. Spices were used to preserve meat. Dried fruit added sweetness and bulk.

Puritan ban (1650s): Cromwell’s Puritans banned mince pies as too indulgent and Catholic. When the monarchy returned, so did mince pies (one in the eye for Cromwell).

Victorian evolution: By the 1800s, meat was gradually phased out. Suet (animal fat) remained, but the meat itself disappeared. The sweet, spiced fruit mixture we know today became standard.

Why “mincemeat” stuck: The name remained even after the meat was left. Now it just means the spiced fruit filling.

Traditional Homemade Mincemeat Recipe

Making your own mincemeat is surprisingly easy and tastes miles better than jar stuff.

Ingredients:

• 200g raisins
• 200g sultanas
• 200g currants
• 100g mixed candied peel
• 100g dried cranberries (modern addition, optional)
• 200g dark brown sugar
• 200g vegetable or beef suet (grated)
• 2 cooking apples, peeled and finely chopped
• Zest and juice of 2 oranges and 2 lemons
• 1 tsp mixed spice
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• 150ml brandy or rum

Method:

1. Mix everything except alcohol in a large bowl
2. Cover and leave overnight
3. Add alcohol and stir well
4. Pack into sterilised jars
5. Store for at least 2 weeks before using (up to a year is fine)
6. “Feed” monthly with a tablespoon more brandy

This makes: About 4-5 jars worth

Why make your own:

• Control quality and flavour
• Less sweet than shop versions
• More boozy if you want
• Makes brilliant gifts
• Smells incredible

Traditional Mince Pie Recipe

Once you’ve got mincemeat (homemade or jar), making pies is straightforward.

Ingredients:

• 500g shortcrust pastry (homemade or shop-bought)
• 300g mincemeat
• 1 egg, beaten (for brushing)
• Icing sugar for dusting

Method:

1. Roll pastry to 3-4mm thick
2. Cut circles for bases (use a pastry cutter or a glass)
3. Press into greased muffin tins
4. Fill each with a spoonful of mincemeat (don’t overfill!)
5. Cut smaller circles for lids (or stars for decoration)
6. Brush edges with egg, press lids on
7. Brush tops with egg, make a small slit for steam
8. Bake at 200°C for 15-20 minutes until golden
9. Cool slightly, dust with icing sugar

Makes: About 12-18 depending on size

Top tips:

• Don’t overfill or they’ll leak everywhere
• Make sure pastry isn’t too thick or they’ll be stodgy
• Eat warm for best results

Best Shop-Bought Mince Pies 2025

Let’s be real: most people buy them ready-made. Here’s the definitive ranking:

Budget Tier (Under £1)

Tesco Finest/Asda Extra Special/Sainsbury’s Taste the Difference:

• £1-2 per pack
• Surprisingly decent
• Good pastry-to-filling ratio
• Perfectly acceptable

Verdict: If you’re serving lots, these do the job.

Mid-Range (£2-4)

M&S Mince Pies:

• £3-4 per pack
• Consistently good
• Proper buttery pastry
• Not too sweet
• Reliable choice

Waitrose/Morrisons The Best:

• £2.50-3.50
• Good quality
• Often have interesting variations
• Worth the small upgrade

Verdict: This is the sweet spot for quality vs price.

Premium (£4-8)

M&S Collection:

• £5-6
• Frangipane layer, extra fancy
• Beautiful presentation
• Special occasion worthy

Waitrose Heston Range:

• £5-7
• Unusual flavours (mandarin and clementine, etc.)
• Hit or miss depending on taste
• Conversation starters

Co-op Irresistible:

• £4-5
• Underrated
• Often better than expected
• Look out for these

Verdict: For Christmas Day or impressing guests.

Luxury (£8+)

Fortnum & Mason:

• £12-15
• Ridiculous but delicious
• Actual luxury ingredients
• Only if you’ve got money to burn

Harrods:

• £15+
• Mostly paying for the name
• Nice but not £15 nice

Verdict: Unless you’re very rich or it’s a gift, give these a miss.

Best Overall Winners

Best Budget: Aldi Specially Selected (70p, genuinely good) Best Value: M&S Classic (£3, perfect quality-to-price ratio) Best Fancy: M&S Collection with Frangipane (£6, worth the treat)

Mince Pie Variations

Traditional is lovely, but variations exist:

Frangipane topped: Layer of almond frangipane under the lid. Posh and delicious.

Crumble-topped: Crumble topping instead of pastry lid. Different texture.

Lattice design: Pastry strips across the top. Pretty but fiddly.

All-butter pastry: Instead of shortcrust. Richer, more luxurious.

Flavoured pastry: Orange zest, cinnamon, or ginger in the pastry itself.

Gluten-free: Most supermarkets now stock these. Some are actually decent.

Vegan: Vegetable suet mincemeat, vegan pastry. Widely available now.

Chocolate mince pies: Controversial. Some love them, purists hate them.

How to Serve Mince Pies

Temperature:

Warm: Best way. 10-15 seconds in microwave or 5 mins in low oven.

Room temperature: Absolutely fine, this is how most get eaten.

Cold from fridge: Acceptable, but the pastry can be a bit hard.

Accompaniments:

Just as they are: Most common

Dusted with icing sugar: Traditional and pretty

With brandy butter: Decadent, melts into a warm pie

With cream: Whipped or clotted, very indulgent

With custard: Some people do this. They’re wrong, but they exist.

With ice cream: Warm pie, cold ice cream. Actually brilliant.

With cheese: Wensleydale with mince pies is a thing in Yorkshire. Try it before judging.

When to Eat Mince Pies

The correct answer: any time from 1st December onwards.

Breakfast: Acceptable with coffee
Mid-morning: Classic office scenario
After lunch: Why not?
Afternoon tea: Traditional
After Christmas dinner: Part of dessert options
Evening snack: With a cup of tea
Midnight: No judgment here

Daily limit: However many you want. It’s Christmas. Life is short.

Can You Freeze Mince Pies? The Complete Guide

YES, you can absolutely freeze mince pies — and it’s actually one of the best ways to get ahead with your Christmas baking. Both homemade and shop-bought mince pies freeze brilliantly, and you can freeze them either before or after baking. Here’s everything you need to know.

Quick Answer

Mince pies can be frozen for up to 3 months. You can freeze them unbaked (recommended for best results) or after baking. Both shortcrust and puff pastry mince pies freeze well — avoid freezing filo pastry varieties.

Why Freeze Mince Pies?

Benefits of freezing:

• Make them weeks or months ahead (less Christmas stress)
• Always have fresh mince pies on hand for unexpected guests
• Batch bake in autumn when you have time
• Avoid the Christmas shopping rush
• Reduce waste if you’ve made too many
• Shop-bought ones can be stocked up when on offer

The secret: Making a big batch in September or October and freezing means you can pull out freshly baked mince pies at a moment’s notice throughout December.

How to Freeze Unbaked Mince Pies (Best Method)

Freezing mince pies before baking gives you the best results — freshly baked pastry with that just-out-of-the-oven taste.

Step-by-step:

1. Make your mince pies completely — fill, top with lids or stars, brush with egg wash if desired
2. DO NOT bake them yet
3. Flash freeze: Place the whole baking tin in the freezer for 2-3 hours until pies are solid
4. Transfer to storage: Once frozen solid, carefully pop them out of the tin
5. Pack properly: Place in freezer-safe containers or bags with baking parchment between layers
6. Label: Write the date and contents
7. Store: Keep frozen for up to 3 months

Pro tip: Use flexible silicone muffin trays — the frozen pies pop out easily and you get your tin back immediately.

When ready to bake:

• Place frozen pies directly into preheated baking tins (no defrosting needed)
• Bake at 200°C for 20-25 minutes (about 5 minutes longer than fresh)
• They’ll defrost and bake perfectly
• Result: genuinely fresh-tasting mince pies in under 30 minutes

How to Freeze Baked Mince Pies

Already baked your pies? No problem — they freeze well too.

Step-by-step:

1. Cool completely: Let pies cool to room temperature on a wire rack
2. Don’t dust yet: Skip the icing sugar — add it after reheating
3. Flash freeze: Arrange on a baking tray and freeze for 1-2 hours until solid
4. Pack carefully: Transfer to airtight containers with baking parchment between layers to prevent sticking
5. Label and date
6. Store: Keep frozen for up to 3 months

When ready to eat:

• Defrost at room temperature for 2-3 hours on a wire rack
• Reheat in oven at 180-190°C for 5-10 minutes to crisp up
• Or microwave individual pies for 30 seconds (though pastry won’t be as crisp)
• Dust with icing sugar before serving

Can You Freeze Shop-Bought Mince Pies?

Yes! Most shop-bought mince pies freeze perfectly well.

What to do:

• Check the packaging first — some will say “suitable for freezing”
• If packaging says “not suitable for freezing,” ignore it — they usually freeze fine anyway (this warning is often just about texture changes)
• You can freeze them in their original packaging if it’s cardboard (though plastic containers are better)
• Cardboard boxes can go a bit soggy, so transfer to plastic containers if possible
• Freeze for up to 3 months

Best shop-bought options for freezing:

• M&S mince pies (freeze brilliantly)
• Tesco Finest/Sainsbury’s TTD (good results)
• Waitrose mince pies (excellent texture after freezing)
• Aldi Specially Selected (surprisingly good)

How Long Can You Freeze Mince Pies?

Maximum storage time: 3 months

• After 3 months, texture and taste start to deteriorate
• The pastry can become a bit soggy or lose its crumbly texture
• Mincemeat stays fine but pastry quality suffers
• For best results, use within 2 months

Reality check: Plenty of people report using mince pies that have been frozen for 6+ months or even from last Christmas. They’re still safe to eat (high sugar content preserves them), just not quite as good quality.

Best Practices for Freezing Mince Pies

DO:

• Freeze unbaked for absolute best results
• Use airtight containers to prevent freezer burn
• Put baking parchment between layers
• Label everything with dates
• Flash freeze before packing (prevents them sticking together)
• Freeze within a day of making/buying for maximum freshness

DON’T:

• Dust with icing sugar before freezing (makes pastry soggy)
• Overfill containers (pastry is delicate)
• Defrost unbaked pies (bake straight from frozen)
• Refreeze after defrosting
• Freeze filo pastry mince pies (they go mushy)

Defrosting Mince Pies Properly

For unbaked frozen pies:

• DON’T defrost — bake straight from frozen
• Add 5 minutes to normal baking time
• Place in preheated oven
• Perfect results every time

For baked frozen pies:

• Remove from freezer
• Place on wire rack at room temperature
• Leave for 2-3 hours to defrost completely
• Reheat in oven at 180-190°C for 5-10 minutes
• Alternatively: microwave for 30 seconds on high (less crispy)

Rushed option:

• Microwave baked frozen pies on defrost setting for 1-2 minutes
• Then blast on high for 30 seconds
• Pastry won’t be as good as oven method but it’s quick

Common Freezing Questions

Will freezing affect the taste?

Minimal impact if done properly. Unbaked pies taste virtually identical to fresh. Baked pies lose a tiny bit of crispness but are still delicious.

Can I freeze mince pies with frangipane topping?

Yes! Frangipane freezes well. Same method as regular mince pies.

What about crumble-topped mince pies?

Also fine. Freeze the same way. Crumble texture holds up well.

Can I freeze mince pies in their tins?

Short term (1-2 days) yes, for flash freezing. Long term, no — you’ll need your tins back. Transfer to containers once solid.

My frozen mince pies have ice crystals on them — are they OK?

Probably fine but they may have freezer burn. The texture might suffer a bit. Use them soon and they’ll still taste good.

Can you freeze the mincemeat filling on its own?

Not recommended. Mincemeat keeps for ages at room temperature in sterilised jars (6-12 months). Freezing can affect the texture of the fruit and suet.

Emergency Mince Pie Strategy

Keep a batch of unbaked frozen mince pies in your freezer from October onwards. When unexpected guests arrive:

1. Turn oven to 200°C
2. Grab mince pies from freezer
3. Bake for 25 minutes
4. Dust with icing sugar
5. Serve warm with a cup of tea

Result: Everyone thinks you’re incredibly organised and domestic. Nobody needs to know they were frozen for two months.

Storage Options Summary

Room temperature (homemade): 3-4 days in airtight container
Fridge: 5-7 days in airtight container
Freezer (unbaked): 3 months (best option)
Freezer (baked): 3 months (good option)

Making Mince Pies with Kids

Mince pies are perfect for getting kids involved:

They can:

• Roll out pastry (supervised)
• Use cutters for shapes
• Fill the cases
• Put lids on
• Brush with egg
• Dust with icing sugar

Benefits:

• Easy activity
• Minimal skill needed
• Eats the results
• Christmas memories made
• Kitchen becomes a disaster zone (embrace it)

Tips:

• Use shop-bought pastry (easier)
• Let them make weird shapes (who cares?)
• Expect messy pies (they’ll taste fine)
• Don’t stress about perfection

Common Mince Pie Problems

Soggy Bottom

Cause: Too much filling or undercooked base

Fix:

• Use less filling
• Blind bake bases for 5 mins before filling
• Make sure oven’s hot enough

Filling Leaks Out

Cause: Overfilled or lid not sealed properly

Fix:

• Use less filling (less is more)
• Egg wash edges before pressing lid on
• Make sure there’s a steam hole

Pastry Too Thick

Cause: Not rolled thin enough

Fix:

• Roll to 3-4mm maximum
• Thinner pastry = better ratio

Pastry Too Crumbly

Cause: Too much butter or not enough liquid

Fix: Add tiny bit more water next time, or buy ready-made pastry (no shame)

The Great Mince Pie Debates

Star on Top vs Full Lid?

Star camp: Prettier, sees the filling, traditional

Full lid camp: Keeps filling moist, easier, cleaner

Winner: Personal preference. Both are correct.

Warm or Cold?

Warm camp: Pastry softer, filling gooier, smell amazing

Cold camp: Easier, less faff, still delicious

Winner: Warm is objectively better but cold is fine.

Homemade vs Shop-Bought?

Homemade camp: Tastes better, satisfying, traditional

Shop-bought camp: Easier, consistent, cheap

Winner: Depends on time and enthusiasm. Both are valid.

Mince Pie Etiquette

At parties:

• Take one, eat it, then take another if you want
• Don’t hoard six on your plate
• Brush crumbs off yourself

At work:

• Don’t eat all of them before lunchtime
• Replace them if you finish the box
• Save some for night shift

Offering to guests:

• Always offer warm
• Have cream/butter available
• Don’t be offended if refused (some people genuinely don’t like them)

The Bottom Line

Mince pies are a brilliant British tradition. They’re sweet, spiced, festive, and perfect with a cup of tea. Whether you make your own mincemeat from scratch, buy fancy M&S ones, or grab the Aldi budget version, they’re all adding to the Christmas spirit.

And now you know the secret: freeze them unbaked in October, bake them fresh whenever you want, and enjoy homemade mince pies throughout December without the stress. Your freezer is your Christmas ally.

If anyone asks why they’re called mince pies when there’s no meat, you can now bore them with the full medieval history. And if they ask whether you can freeze them, you’re now the expert.

Now go stick the kettle on and have another one. It’s basically your duty as a British person.

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Related Guides:

• Back to Complete Christmas Food Guide
• Christmas Pudding: History & Recipes
• Best Christmas Biscuits to Bake

What’s your mince pie preference? Homemade or shop-bought? Warm or cold? With or without cream? Share your mince pie opinions in the comments!