Article: published on 1 December 2025
Crystelle Pereira's ultimate homemade mince pies
Mince pies are one of the most familiar bakes on the Christmas table, but a few smart tweaks can make them taste fresher and more special than anything from a box. As festive food shopping ramps up and home bakers head back into the kitchen, many people want recipes that feel a bit more grown up without becoming complicated or time consuming.
To show you how to maximise the flavour of your mincemeat with browned butter, brighten everything with citrus, and finish with a crunchy crumble topping, baker Crystelle Pereira joined BBC Morning Live in the kitchen with her take on mince pies.
Crystelle Pereira's ultimate homemade mince pies
- Published
Mincemeat
Crystelle always advises making your mincemeat ahead of time. If you add alcohol, you can store it for weeks in a sterilised jar in a cool spot. If you prefer alcohol free, make it a couple of days in advance and keep it in the fridge. This recipe is nut free.
Ingredients
50g raisins
20g dried cranberries
60g mixed peel
1 small cooking apple, peeled, cored and finely chopped
55g dark muscovado sugar
2 tsp ground cinnamon
1 tsp allspice
Pinch of nutmeg and clove
Zest and juice of 1 orange
45g browned butter
Most shop bought mincemeat contains suet or lard. Browning butter is a reliable way to keep the recipe vegetarian. If you want a vegan version, use vegetable suet or vegan butter. You can also make the flavour more personal with additions such as cardamom, dates, figs or sour cherries. If you want to save time, good quality jarred mincemeat works well.
How to Make Browned Butter
Melt unsalted butter slowly over a low heat. The milk solids sink to the bottom and toast. You will notice the aroma becoming richer.
Stir throughout and keep the temperature low so it does not burn.
When the liquid turns golden brown, take it off the heat and let the residual warmth finish the job.
Pour it into a bowl to stop it cooking. This gives the mince pies a deep caramel note without relying on animal fats.
Combine all the mincemeat ingredients in a bowl and set aside.
Shortcrust Pastry
Shortcrust is easy to make and a food processor helps if you prefer to avoid handling it too much.
Ingredients
250g plain flour
90g caster sugar
½ tsp salt
150g cold unsalted butter
60g egg yolks (keep the whites)
2 tbsp cold water
Zest of 1 orange
Orange zest gives the pastry a lift and adds a festive flavour.
Combine everything in a bowl or processor until the dough comes together.
Rest the pastry in the fridge for at least 1 hour. You need the dough cold because cold butter creates air pockets once it reaches the oven which gives you a crumbly result.
If the pastry ends up too hard, it can be caused by too much water, not enough fat or over-handling. Over baking also makes it tough. Shrinking usually points to the dough being worked too much or not rested long enough. If the dough looks sticky or "gooey" when you touch it, it has too much liquid.
Shortcrust is known for the risk of a soggy bottom. An oven that is not hot enough or pastry that has not baked for long enough are two common causes. Wet fillings can also cause the base to struggle. Crystelle uses a crust dust to protect it. Mix a teaspoon of flour with a teaspoon of sugar and sprinkle it across the base before filling. Melted chocolate brushed across the base works as a barrier too. Vegan chocolate gives the same benefit if you need a plant based option. Crushed nuts also work although this recipe is nut free.
If you want to skip homemade pastry, shop bought versions are fine. All butter versions tend to give a fuller flavour. Good gluten free pastry is widely available and works well for this recipe.
Crumble topping (optional)
You can top the pies with pastry lids or switch to a crumble. This gives a different texture and is easier for some home cooks.
Ingredients
170g plain flour
110g unsalted butter
30g caster sugar
30g brown sugar
Pinch of cinnamon
Pinch of salt
Rub the ingredients together until you have a coarse crumble.
Assembly and Baking
Preheat the oven to 190°C.
Lightly grease a cupcake or muffin tin.
Roll out the chilled pastry.
Cut circles and line the tin.
Spoon in the mincemeat.
If you want a pastry lid, cut out rounds or stars.
Brush the edges with beaten egg and seal.
Brush the tops with egg or milk.
If you want crumble, spoon it over the filled pastry instead.
Bake for 25 minutes until golden. If you use an air fryer, cook at 180°C for 8 to 10 minutes, turn the pies, then cook for 2 to 3 minutes more. Frozen pies take 13 to 15 minutes.
Freezing
You can freeze mince pies before baking. Bake from frozen in the oven for 30 to 35 minutes. If you prefer the air fryer, follow the timings above and adjust by a minute or two if needed. Brush frozen pies with egg or milk shortly before they go in.
Dust with icing sugar and serve warm.
Follow Crystelle's recipe to create the ultimate homemade mince pies
