Bursting with festive flavour and reasonably quick to make, Marcus Wareing's mince pies are perfect for preparing with children. Marcus saves time by using pre-made mincemeat, improving on the flavour with treacle, fruit and prunes. Once the children go to bed, douse the mince pies with a good splash of Amaretto!

To make the pastry, combine the butter and icing sugar in a large bowl and using a wooden spoon or electric whisk, cream until pale, light and fluffy
VideoVideo: Cream butter and sugar
Add the egg and salt and mix well to combine. Sprinkle in the flour and mix in gently to form a dough. Be careful not to over-mix or your finished pastry will not be as crispy
Place the dough on a lightly floured work surface and shape into a flat round disc. Cover with cling film and place in the fridge to rest
Back to school
Resting dough allows the proteins to relax, making it easier to work with and less likely to shrink when cooking
Remove the pastry from the fridge and dust in flour, place onto a large sheet of baking paper. Roll the dough out to a thickness of 3mm. Place back in the fridge for 30 minutes
VideoVideo: Evenly roll pastry
Remove from the fridge and use the pastry cutter to make 12 circles. Lightly flour each one as you go and set aside in the fridge while you make the mincemeat mix
Room for a little one
Give your kids the circle cutter and let them cut the pastry into discs for the pies
Combine all of the mincemeat ingredients in a bowl
For the frangipane, cream together the sugar and butter until fluffy. Beat in the eggs one at a time and gently fold in the rest of the ingredients to combine
Room for a little one
Creaming butter and sugar is a useful skill for a number of baking recipes. If you don’t have an electric whisk, get your little ones to use a wooden spoon instead – though this is more tiring!
Fill a piping bag with a 1cm nozzle with the frangipane mix and set aside
Preheat the oven to 180°C/gas mark 4
Remove the pastry rounds from the fridge and lightly grease the pastry tin holes with a little butter or vegetable spray. Line each hole, ensuring the pastry is firmly in place
Spoon in the mincemeat mix so it comes two thirds of the way up each mould
Pipe a dollop of frangipane on top of the mix to just cover up the mince mix and place in the oven for 15 minutes, until the frangipane is a pale golden brown colour and the pastry is cooked through
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  • 75g of unsalted butter, softened
  • 1 pinch of salt
  • 40g of icing sugar
  • 1 egg, beaten
  • 150g of plain flour, plus extra for dusting


  • 100g of butter, softened
  • 100g of caster sugar
  • 2 eggs
  • 100g of ground almonds
  • 50g of flour

Fruit mince mix

  • 1 Bramley apple, peeled and grated
  • 1 orange, zested
  • 50g of pitted prunes, finely chopped
  • 25g of dried cranberries, finely chopped
  • 1 tsp of black treacle
  • 500g of mincemeat


  1. 12 hole pastry tin
  2. 6cm pastry cutter
  3. Piping bag and nozzle

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Nutrition (per Portion)










of an adult's guideline daily amount
A classic but easy mince pie recipe from Great British Chef Marcus Wareing, made bite-size and perfect for kids and parties

Marcus Wareing's mince pie recipe Tweaks

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