Nancy Butterworth’s Mince Pie Recipe

I feel very privileged to share with you this delicious recipe for the tastiest homemade mince pies.  They have the best sweet pastry that is so ‘short’ it crumbles wonderfully.  I often find a homemade mince pie is a bit to robust for my taste but these are delicate and far better than those bought from Marks and Spencer!

It’s funny that the Butterworth family, makers of the best mince pies in the world, don’t include an butter in their pastry.  When I discovered baking with Stork Baking Block is dairy and soya free it was a total game changer for dairy free baking.

I’ve asked permission from Nancy’s daughter in law if I can share this recipe with you all.  Her response:

“Absolutely, put it out there!! Why would you want to deprive the World of this recipe?!! All credit to Nancy Butterworth, master confectioner and wonderful Granny/mother-in-law.”

The family recipe recommends the use of Robertson’s mincemeat  although Tesco finest mincemeat is also vegetarian and nut free.

The first time I made these I thought I had done something very wrong, the pastry seemed much lighter than I was used to and got easier to roll the longer I worked it.

These lovely little pies freeze brilliantly and can be baked as you need them.

A beautifully wonky mince pie.  This way your guests know it is homemade!


Fairy cake baking tray with twelve shallow cups (although this will make around 30 mince pies)

Pastry cutters

Fairy cake paper baking cases

1lb/500 grams self-raising flour

12 ounces/340 grams block margarine, ie Stork.

4 ounces/114 grams sugar

1 beaten egg

Large jar or two smaller (411g) jars of mincemeat, Robertson’s if you can find it!

Using the food processor, mix together the flour and margarine. It doesn’t take long, half a minute perhaps, then add the sugar and mix again.

When the ingredients are mixed together, again not very long, mix in the beaten egg.

Gather the mixture together on a floured surface. Then wrap in cling film and put it in the fridge for a few minutes.

Meanwhile, put twelve pastry cases in the metal tray. Select one pastry cutter that is the same size as the top of one of the pastry cases. Then select a cutter that is the next size up. The larger cutter will cut the bases of the pies, and the smaller one will cut the tops of the pies.

Take the mixture out of the fridge and roll out about half of it on a floured board or plastic board. It’s important to roll it on something that it doesn’t matter about, otherwise the cutters will mark the surface.

Cut out the twelve bases you need first, put them in the pastry cases, fill with mincemeat, then cut out twelve smaller tops and put them on top of the mincemeat. Carefully remove the assembled twelve pies, put them in a plastic container, and then do the same again with the other half of the pastry. You should have a bit of pastry left over at the end to make another six pies. If not, don’t worry. Try to roll the pastry out thinly, but not too thin! You don’t want uneven lumps! Good luck!

At this stage the freeze very well (there are 30 afterall) ready to cook when you are ready to eat.  Cook for 25 minutes at 160c from frozen or 20 minutes if unfrozen.  They are cooked when the top is no longer soft but still pale.  They will carry on cooking a little longer when removed from the oven.

Merry Christmas x

The kitchen is an utter tip so lovely husband has stepped in to do the clearing up.


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