Gordon Ramsay Mince Pies Recipe

The first time I made mince pies, I thought, how hard can this be? Butter, flour, mincemeat, done. I rushed the dough, skipped the chill time, and ended up with greasy, shriveled little disasters. Worse? The mincemeat bubbled out like lava and welded half of them to the tin. A Christmas warzone.

Then I watched how Gordon Ramsay does it—and it wasn’t just better. It was clinical. He treats mince pies like a pastry chef treats pâte sucrée: cold butter, controlled gluten, and precision sealing. That changed everything.

Here’s how to make mince pies with Gordon’s technique—so they don’t just look good, they eat like a dream.

Why This Works (And Where Most Go Wrong)

The pastry is short, not chewy. Most home bakers overwork it, use warm butter, or skip resting the dough. Ramsay’s approach is ice-cold, minimal contact, and lots of rest. The result: delicate, crumbly, buttery shells.

You seal them smart. Just pressing the lids down doesn’t cut it. Ramsay uses egg wash as glue and ensures a tight seal to prevent the mincemeat from bursting out.

You don’t overfill. 1 tablespoon is enough. Any more, and you’ll deal with overflow, burnt sugar, and stuck pies.

You treat them like tartlets. Buttered tin, even thickness, sharp cutter work. No guesswork.

Ingredients That Actually Matter

• 300g plain flour – All-purpose, not bread flour. You want tenderness, not chew.
• 150g fridge-cold butter – Cut it into cubes and keep it cold right until blending.
• 3 tbsp icing sugar – Adds sweetness and keeps the dough tender.
• 1 egg + 1 tbsp very cold water – This binds the dough. Beat before adding.
• 300g mincemeat – Buy good-quality or make your own with brandy, citrus, and suet. Cheap jarred stuff will taste flat.
• 1 egg (for egg wash) – Golden crust insurance.
• 1 tbsp caster sugar – Adds sparkle and crunch on top.

Mistake I made: I used granulated sugar instead of icing sugar in the dough once. It made the texture gritty and the pastry tough. Don’t do it.

How To Make Gordon Ramsay Mince Pies

Start by chilling everything. The colder the dough, the cleaner the bake.

1. Make the pastry:
Pulse flour, salt, and cold butter in a food processor until it’s crumbly—like damp sand. Add icing sugar, pulse again. Then pour in your beaten egg + cold water. Pulse until just combined. It should look shaggy. Bring it together lightly with your hands, wrap it in cling film, and chill for 30 minutes.

2. Prep your tin:
Brush a 12-hole bun tin with melted butter and pop it in the fridge. Cold tin = cleaner release.

3. Roll out the dough:
On a floured surface, roll to 4mm (⅛ inch) thick. Cut 12 circles slightly wider than your tin holes. Press them gently into the tin, making sure there are no air pockets.

4. Fill them:
Spoon in exactly 1 tablespoon of mincemeat per pie. No more. Trust me.

5. Make the lids:
Roll out the leftover dough, cut 12 slightly smaller rounds. Brush the edges with egg wash, place them on top, and press lightly to seal.

6. Vent and bake:
Cut a small cross or slit in the center of each lid for steam. Brush tops with egg wash and sprinkle with caster sugar. Bake at 190°C (170°C fan) / 375°F for 20–25 minutes until golden and crisp.

7. Cool properly:
Let them rest in the tin for 5 minutes, then move to a rack. Don’t force them out hot—they’ll break.

What Gordon Ramsay Says About This Dish

“Don’t be afraid of pastry, just don’t overhandle it.”
I used to knead pastry like bread. No wonder it turned chewy. Ramsay barely touches it. Just enough to bring it together.

“Cold is key. The colder the butter, the flakier the result.”
Confirmed. I chilled the dough and the tin. Night and day difference in shape and texture.

“Finish with a bit of sugar—it gives that extra crunch.”
Caster sugar on top adds a sweet snap. Do not skip it.

What I Got Wrong (And How I Fixed It)

• Warm butter = greasy pastry. Now I freeze my cubes 10 minutes before pulsing.
• Overfilling. 1 tablespoon per pie is the sweet spot.
• No vent hole. First batch exploded. Now I always slice the top.
• Uneven rolling. Too thick? Underbaked. Too thin? Cracks. I use rolling pin rings now.

Smart Swaps for Different Goals

• Want a boozy twist? Mix a splash of brandy or orange liqueur into your mincemeat.
• Vegan? Use plant-based butter and a chia egg (1 tbsp chia + 2.5 tbsp water).
• No mincemeat? Try cranberry compote with spiced apple for a tart-sweet filling. Still works beautifully.

Tried with puff pastry once. Tasted fine, looked wrong. Too puffy. Stick to shortcrust.

Pro Tips That Change the Game

• Rest the dough twice. Once after mixing, once after cutting the bases. Minimizes shrinkage.
• Metal bun tin > silicone. Crisper sides and better browning.
• Use a palette knife to loosen the pies. Wait five minutes after baking, then gently lift.

Storage + Leftover Moves

• Fridge: Store cooled pies in an airtight container for 3 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Thaw at room temp, then reheat at 160°C (325°F) for 10 minutes.
• Leftovers: Crumble into vanilla ice cream for a festive sundae. Or serve warm with brandy cream.

FAQs – People Also Ask

Q: Can I use store-bought pastry?
Yes, but make sure it’s all-butter shortcrust. Anything else lacks flavor and crumbles too fast.

Q: Why is my pastry tough?
You overmixed it, or the butter got too warm. Work quickly and keep it cold.

Q: What mincemeat does Ramsay use?
He often makes his own with dried fruits, suet, citrus zest, and brandy. But a high-quality jar works in a pinch.

Q: Can I make these in advance?
Absolutely. Make and freeze unbaked pies, then bake from frozen, adding 5 extra minutes.

Q: How do I get them out of the tin cleanly?
Butter your tin well and let the pies cool slightly before removing. Use a thin knife or palette knife to gently lift them.

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