Dessert

Gingerbread Mince Pies Recipe

ByJack Voss December 4, 2025December 4, 2025

Introduction

These gingerbread mince pies combine warm spices and sweet mincemeat with a buttery pastry base. Topped with cute mini gingerbread people, they make a festive treat perfect for holiday gatherings or cozy afternoons.

A red and white patterned gift box filled with several small round mince pies. Each pie has a golden brown crust with a gingerbread man-shaped top layer, showing dark red jam filling underneath. The edges of the pies are thick and evenly baked. White paper lining is inside the box, slightly crumpled around the pies. The box rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g mincemeat (ensure vegetarian, if needed)
50g stem ginger, chopped, plus 1 tbsp ginger syrup from the jar
250g plain flour, plus extra for dusting
¼ tsp ground cinnamon
½ tsp ground ginger
125g cold unsalted butter, cut into small pieces
3 tbsp golden caster sugar, plus extra for sprinkling
1 egg, beaten
8cm round biscuit cutter
Mini gingerbread person biscuit cutter

Instructions

Step 1: For the pastry, put the flour, ground cinnamon, ground ginger, and butter into a large bowl with a pinch of salt. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the golden caster sugar.
Step 2: Add the beaten egg and use a cutlery knife to mix everything until the ingredients start to clump together. Tip the dough onto a lightly floured surface and knead briefly until smooth. Alternatively, pulse the ingredients together in a food processor. Shape into a disc, wrap, and chill for at least 30 minutes.
Step 3: Heat the oven to 190°C (170°C fan)/gas mark 5. Mix the mincemeat with the chopped stem ginger and ginger syrup.
Step 4: Roll the pastry out on a lightly floured surface to about 3mm thickness. Use the 8cm round biscuit cutter to cut 12 discs and gently press each into a 12-hole cupcake tin.
Step 5: Fill each pastry case with 1 tablespoon of the mincemeat mixture.
Step 6: Re-roll the pastry scraps and use the mini gingerbread person cutter to cut out 12 shapes. Place one on top of each filled pie.
Step 7: Bake for 20 minutes, or 30 minutes if baking from frozen. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Dust the cooled pies with icing sugar before serving.

Tips & Variations

For extra flavor, add a pinch of nutmeg or cloves to the pastry spices.
Use vegetarian mincemeat to make this recipe suitable for vegetarians.
If you don’t have a mini gingerbread cutter, you can use small star or heart shapes instead.

Storage

Store the cooled mince pies in an airtight container for up to four days. They can be frozen for up to two months—just bake from frozen, adding 10 extra minutes to the baking time. Reheat gently in the oven before serving.

How to Serve

A red and white patterned box filled with small round tarts, each with a golden brown crust and a dark, glossy fruit filling visible through the cutout shaped like a gingerbread person on top. The tarts have a thick, slightly crumbly looking crust and the fruit filling is shiny and uneven in texture, creating a rich contrast with the matte crust. White parchment paper lines the inside of the box, and one tart is held up slightly in the center, showing the layers clearly. The setting is on a white marbled surface with soft lighting highlighting the texture and color of the tarts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry ahead of time?

Yes, the pastry dough can be wrapped and chilled in the refrigerator for up to one day, or it can be frozen for up to three months before rolling out.

What if I don’t have stem ginger or ginger syrup?

You can substitute with crystallized ginger chopped finely, or increase the ground ginger slightly to maintain theginger flavor, though the syrup adds nice sweetness and moisture.