A cross between 2 classic holiday sweet treats, these Gingerbread Mince Pies are incredibly delicious and full of christmassy flavour. They are made with a gingerbread shortcrust pastry and store-bought mincemeat for a fun and easy festive dessert that will go down well with the whole family. Spiced, rich and buttery, these gingerbread mince pies are a must-try this Christmas season.
I have always loved baking, but there is something so magical about Christmas baking. The wonderful aromas that fill the kitchen, the excitement of all the fun to come, and the delicious baked goodies coming out of the oven are a massive part of what I call a proper Christmas.
Without all the cooking, baking and prepping Christmas is simply not the same. And these delicious gingerbread mince pies are guaranteed to bring festive cheer to your table. A cross between traditional gingerbread cookies and mince pies, they are full of earthy spices that taste like heaven.
I do not have a classic mince pie recipe on my blog, although I do have frangipane mince pies, chocolate mince pies and mince pie tart, which are all equally delicious and festive.
Serve them with a large cup of gingerbread hot chocolate, and you have the best christmassy treat you can possibly ask for. And they all go down well with kids and grown-ups alike.
Making the gingerbread shortcrust pastry is super simple, it only requires a few simple ingredients, and once it's chilled, it can be rolled, cut into shapes and ready to be turned into some seriously delicious treats.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
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Ingredients overview
- mincemeat - while you can make your own mincemeat at home, the festive season is busy as it is, so I for one don't bother, the store-bought mincemeat is as good as can be
- flour - just plain everyday flour would do
- light brown sugar - adds sweetness and a bit of richness compared to the regular sugar
- ground ginger, cinnamon and mixed spice - festive spices to give that gingerbread touch to the pies
- butter - salted or unsalted, it doesn't make much difference
- egg - acts as a binding agent, if you choose to omit it, you can add very cold water to bring the ingredients into a dough
Step-by-step photos and instructions
- to make the shortcrust pastry, add the sifted flour and cold butter to a bowl and rub the two together until they resemble breadcrumbs
- add the sugar and spices, and mix well
- beat the egg and add it to the rest of the ingredients
- knead everything into a dough that is elastic and does not stick to the hands
- wrap the dough in clingfilm and refrigerate for 20 minutes
- roll the dough onto the work surface, and use a 10-cm cookie cuter to cut out 12 rounds
- use a small gingerbread cookie cutter to cut out gingerbread men, reworking the dough as needed
- add the 12 dough rounds to each muffin cavity, top with mince meat and a gingerbread man
- bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 25 minutes until golden and bubbling hot
- allow the pies to cool down, then dust with icing sugar
Expert tips
Keep your butter cold when making the pastry, this ensures that the pastry doesn't shrink or melt during baking, and it stays crisp and golden.
Chilling the dough helps relax the gluten, preventing shrinkage and helping achieve perfect pies that do not have soggy bottom.
Don't overfill the pies with mincemeat, as this will spill over and make mess, I would go for ¾ full. Topping the pies with a gingerbread man pastry is optional, but it does look much more festive.
Other festive gingerbread recipes
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Gingerbread Mince Pies
Ingredients
- 250 g plain flour (2 cups)
- 125 g butter (½ cup + 1 tbsp)
- 3 tablespoon light brown sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice (pumpkin pie spice)
- 1 egg
- 1 jar mincemeat (400 g, 13 oz)
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Instructions
- To make the gingerbread shortcrust pastry, sift the flour into a large bowl, add the cold butter cut into cubes, and rub the flour and butter together until you get a mixture that resembles breadcrumbs.
- Add the sugar and spices, and mix everything well.
- Beat the egg, and add it to the mixture.
- Knead everything into an elastic dough that does not stick to the hands.
- Cover the dough in clingfilm and refrigerate for 20 minutes.
- Flour the work surface, and use a rolling pin to roll the dough into a 3mm thickness.
- Use a 10 cm (4 inch) cookie cutter to cut out 12 rounds, reworking the dough as needed.
- Use a small gingerbread man cookie cutter to cut out 12 gingerbread men.
- Lightly press each pastry disc into the muffin cavities, then fill them with mincemeat.
- Top each mince pie with a gingerbread man, and bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 25 minutes or until the pastry is golden.
Video
Notes
- Keep your butter cold when making the pastry, this ensures that the pastry doesn't shrink or melt during baking, and it stays crisp and you get golden pies.
- Chilling the dough helps relax the gluten, preventing shrinkage and making perfect pies that do not have soggy bottom.
- Don't overfill the pies with mincemeat, as this will spill over and make mess, I would go for ¾ full. Topping the pies with a gingerbread man pastry is optional, but it does look much more festive.
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