Mary Berry Filo Pastry Mince Pies Recipe

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If you love traditional Christmas mince pies but want something lighter and crispier, this Mary Berry filo pastry mince pies recipe is a wonderful choice. These delicate little pies are made with buttery layers of filo pastry wrapped around rich, fruity mincemeat for a beautifully crisp texture and festive flavour. They are easier to make than classic shortcrust mince pies and look wonderfully elegant on a holiday table. Perfect for beginner bakers, these filo mince pies take around 40 minutes from start to finish and are ideal for Christmas parties, afternoon tea, or edible gifts.

Ingredients

For the Filo Pastry

6 sheets filo pastry
75g unsalted butter, melted
Butter or spray oil for greasing muffin tin

For the Filling

300g good-quality mincemeat
1 small apple, finely chopped
1 tsp mixed spice
2 tbsp flaked almonds

For Serving

Icing sugar, for dusting

How to Make Mary Berry Filo Pastry Mince Pies Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the mince pies bake evenly and become crisp and golden.
Prepare the filling: In a medium bowl, mix together the mincemeat, finely chopped apple, mixed spice, and flaked almonds until evenly combined.
Prepare the filo pastry: Lay one sheet of filo pastry onto a clean work surface and brush lightly with melted butter. Add another sheet on top and brush again. Repeat until all sheets are layered.
Cut and shape the pastry: Using a sharp knife, cut the layered filo pastry into 12 equal squares. Carefully press each square into the holes of a lightly greased muffin tin.
Fill the pies: Spoon the mincemeat filling evenly into each filo pastry case, being careful not to overfill.
Bake the mince pies: Place the tray into the oven and bake for 15 to 18 minutes until the filo pastry is crisp, golden, and lightly browned around the edges.
Cool and serve: Leave the mince pies in the tin for 5 minutes before carefully transferring them to a wire rack. Dust lightly with icing sugar before serving.

Tips for the Best Filo Pastry Mince Pies

How do you stop filo pastry from drying out?

Keep unused filo pastry covered with a slightly damp clean tea towel while you work. Filo dries very quickly once exposed to air.

Can you make filo mince pies ahead of time?

Yes, they can be baked a day ahead and reheated in the oven for a few minutes before serving to crisp them up again.

Why are my filo mince pies soggy?

Too much filling or underbaking can make the pastry soft. Bake until deeply golden and crisp for the best texture.

Can I add nuts or citrus to the filling?

Absolutely. Chopped walnuts, pecans, or orange zest work beautifully with the festive mincemeat flavour.

Serving Suggestions

Serve warm with whipped cream
Add a spoonful of brandy butter
Pair with hot tea or mulled wine
Dust generously with icing sugar for a festive finish

Storage

Room Temperature

Store in an airtight container for up to 2 days. Keep them in a cool, dry place.

Refrigerator

Refrigerate for up to 5 days. Reheat in the oven for a few minutes before serving for the crispiest texture.

Freezing

Freeze baked mince pies for up to 2 months. Cool completely before freezing in airtight containers. Reheat directly from frozen in the oven.

Nutrition

Calories: 185 kcal
Carbohydrates: 21g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use puff pastry instead of filo pastry?

Yes, puff pastry can be used, although the texture will be richer and heavier compared to the crisp light filo layers.

Can I make filo pastry mince pies in advance?

Yes, you can bake them a day ahead and reheat briefly before serving for the best crisp texture.

What is the best mincemeat to use?

A good-quality traditional mincemeat with plenty of dried fruit and spice gives the best flavour.

Can I freeze filo mince pies?

Yes, once cooled completely they freeze very well for up to 2 months in airtight containers.