Marcus's mince pies

Mince%20Pies%20by%20Marcus%20Wareing_960x540_2250.jpg (1)
  • medium
  • makes 12
  • 60 minutes
Not yet rated

Bursting with festive flavour, Marcus Wareing's mince pie recipe is topped with a moist almond frangipane for added Christmas decadence. The flavour of the mincemeat is boosted with added apple, prunes, cranberries and a hint of heady treacle. If you're gluten intolerant then you may prefer our Gluten-free mince pies.

First published in 2015





  • 75g of unsalted butter, softened
  • 40g of icing sugar
  • 1 egg, beaten
  • 1 pinch of salt
  • 150g of plain flour, plus extra for dusting


Fruit mince mix


  • Piping bag and nozzle
  • 6cm pastry cutter
  • 12 hole pastry tin


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
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
  • 1 egg, beaten
  • 1 pinch of salt
  • 150g of plain flour
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
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
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
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
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
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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