Dessert

From-the-Freezer Mince Pies with Marzipan, Cinnamon Crumble, and Festive Designs Recipe

BySophie Carsel December 8, 2025December 8, 2025

Introduction

These from-the-freezer mince pies are a classic festive treat that you can prepare ahead of time and bake straight from the freezer. With a crisp shortcrust pastry and rich mincemeat filling, they make holiday celebrations effortless and delicious.

The image shows a muffin tin placed on a white marbled surface with six circular pastry shells evenly spread inside it. Three of the shells are empty, while two are filled with a mixed fruit and nut filling that has a rough texture and dark brown color. One filled shell is topped with a small star-shaped piece of dough, light beige in color, sitting on top of the filling. To the left of the tin, there is rolled-out dough with one star-shaped dough cutout resting on it. A jar filled with the same fruit and nut mixture is open and placed below the dough, with a spoon nearby containing some of the mixture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g pack sweet or dessert shortcrust pastry
Little plain flour, for dusting
About 300g/11oz mincemeat
Splash of milk, for glazing

Instructions

Step 1: Roll out a little over half the pastry on a flour-dusted surface to about the thickness of a £1 coin. Stamp out circles to line the holes of a 12-hole bun tin using an 8cm cutter. Re-roll the trimmings to line all 12 holes.
Step 2: Spoon a little mincemeat into each pastry case.
Step 3: Roll out the remaining pastry with a little more flour. Cut out 12 lids using a 6cm fluted or plain round cutter.
Step 4: Top each pie with a pastry lid, pressing around the edges to seal. Poke 1–2 small holes in each lid to allow steam to escape.
Step 5: Wrap the whole tray well in cling film and freeze for up to 3 months.
Step 6: When ready to bake, preheat the oven to 200°C/180°C fan/gas mark 6. Remove the pies from the freezer and brush the tops with a little milk.
Step 7: Bake for 20–22 minutes until the pastry is golden and crisp and the filling is piping hot.

Tips & Variations

Crunchy marzipan mince pies: Coarsely grate 100g block marzipan and toss through 50g toasted flaked almonds. Sprinkle over the mincemeat-filled pies before freezing and bake as directed.
Festive tops: Roll out pastry lids, sprinkle with 2 tbsp granulated sugar, and cut into stars, holly or heart shapes. Top each pie with a shape before freezing and baking.
Cinnamon crumble topping: Rub together 50g cubed butter, 7 tbsp plain flour, 5 tbsp demerara sugar, and 1½ tsp ground cinnamon. Sprinkle over the filled pies before freezing and baking.
Save leftover pastry to make a second batch of mince pies or other festive treats.

Storage

Store the prepared mince pies wrapped tightly in cling film in the freezer for up to 3 months. Bake directly from frozen as instructed. If you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days, then reheat gently in the oven to restore crispness.

How to Serve

The image shows a muffin tin with six round pastry shells, three empty and three filled with a chunky mixture of nuts and dried fruits. One filled shell has a small star-shaped piece of dough placed on top. Next to the tin, there is a white marbled surface with rolled-out dough and a star cut-out nearby. In the lower left corner, there is an open glass jar filled with the same nut and fruit mixture. A spoon with some mixture on it lies on the white marbled surface near the tin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pastry for this recipe?

Yes, frozen pastry can be used but make sure it is properly thawed and chilled before rolling out to ensure an even texture and easier handling.

Do I need to thaw the mince pies before baking?

No, these mince pies are designed to be baked straight from the freezer. Just brush them with milk and bake as directed for golden, delicious results.