Purists will tell you to make shortcrust pastry by hand, but we say let your food processor do all the work. We’ve updated our mince pies with a Dubai-chocolate-style pastry topping.
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Yields:
15
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
285
Ingredients
For the pastry
200 g plain flour, plus extra to dust
125 g butter, chilled and chopped
60 g caster sugar
1 medium egg yolk
For the filling
50 g cooked shredded kataifi pastry
75 g butter, melted
2 Tbsp. honey
1/2 tsp. cinnamon
30 g flaked almonds
2 Tbsp. amaretto, optional
500 g mincemeat
Directions
Step 1For the pastry, pulse the flour and butter in
a food processor until mixture resembles fine
breadcrumbs. Add in
the sugar and pulse to
combine, then add
the egg yolk and 2tbsp
of cold water. Pulse
until the pastry starts to
clump together. Tip on
to a work surface, shape
into a disc, wrap and
chill for 30min.
Step 2For the filling, put the
kataifi pastry in a bowl
and add the melted
butter, honey and
cinnamon. Stir until the
pastry is well coated,
then stir through the
flaked almonds. Stir the
amaretto through the
mincemeat, if using.
Step 3Preheat oven to 190°C
(fan 170°C) mark 5.
Lightly flour a work
surface and roll out the
pastry to 5mm thick. Cut
out 15 x 10cm circles
using cutters, rerolling
trimmings as needed.
Use to line the holes
of 2 deep muffin tins,
see GH tip.
Step 4Fill the pastry cases
with a heaped teaspoon
of the mincemeat, then
top each pie with the
kataifi pastry topping,
ensuring that it seals in
the mincemeat. Bake for
30min, or until golden.
Leave to cool in the tin
for 5min, then transfer to a wire rack to
cool completely.
GH TIP:
If you have only 1 12-hole muffin tin, you can bake your mince pies in batches. Cover and chill remaining pastry until needed. Cover remaining filling and set aside at room temperature.
GH TIP:
You can of course use shop-bought shortcrust pastry instead, if you prefer.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
