Mary Berry Almond Mince Pies

The first time I made these almond mince pies, I genuinely thought, how hard can they be? It’s just pastry, mincemeat, and marzipan, right? Ha. My first batch turned out like something from a school fete gone wrong—overfilled, soggy-bottomed, and the marzipan stars puffed up like tiny golden UFOs.

But I was determined. These were Mary Berry’s almond mince pies, after all, and I’d promised them for my in-laws’ Christmas Eve do. (No pressure.) After two more rounds and a couple of tweaks—like drying the marzipan a bit and finally chilling the pastry properly—I cracked it. Let me show you how I fixed that.

What Makes This Recipe Special

Most mince pies rely solely on the filling to carry the flavour. But Mary’s version goes that little bit extra with ground almonds in the pastry and marzipan stars on top. And it makes all the difference.

• The ground almonds give the pastry a subtle nuttiness and tenderness that just melts.
• Orange zest stirred into the mincemeat adds a pop of citrus that cuts through the richness—don’t skip it.
• And that marzipan? It bakes into a soft, sweet lid with a slight chew that honestly outshines any traditional lid I’ve ever tried.

Most recipes skip these little flourishes. But here, they make it sing.

INGREDIENTS + WHY THEY MATTER

• Plain Flour – Classic base for shortcrust. I tried self-raising once—don’t.
• Ground Almonds – Adds flavour and richness. Without it, the pastry’s noticeably flatter.
• Butter (softened) – Helps bring the dough together smoothly. Cold butter made the pastry too crumbly.
• Caster Sugar – Just enough sweetness for the pastry. Don’t go overboard—it’ll burn.
• Egg (for pastry) – Binds it all. I tried water in a pinch once, and it barely held.
• Luxury Mincemeat – Big upgrade over the basic stuff. I like the kind with brandy and whole cherries.
• Orange Zest – Adds brightness. Lemon zest works, too, but orange feels more Christmassy.
• Marzipan – The star on top, literally. I tried one cheap brand that melted into mush—get the good stuff.
• Egg (for brushing) – Helps it all go golden. Milk works in a pinch, but it’s not as shiny.
• Icing Sugar – For dusting. Optional but very “hello, festive tray of dreams”.

Making It Yours (Without Ruining It)

• No Eggs? I tested a version with 1 tbsp yogurt in the pastry—it worked, just slightly softer.
• Gluten-Free – A 1:1 GF flour blend worked okay, but the pastry was delicate. Chill longer and handle gently.
• Dairy-Free? Use a plant-based butter that’s block-style, not soft spread.
• Fruit Swap – I’ve added chopped dried figs to the mincemeat and loved it. Cranberries? Not so much—too sharp.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Marzipan melted weirdly	Used cheap, soft marzipan	Use firm, quality marzipan (I like Renshaw)
Pastry shrank in the oven	Didn’t chill it after lining the tins	Chill at least 30 mins before baking
Filling bubbled over	Overfilled the cases	Stick to 1 tsp per pie—yes, really
Pale tops	Forgot to egg wash	Always brush the marzipan + edges

HOW TO MAKE MARY BERRY’S ALMOND MINCE PIES

1. Make the Pastry
   In a food processor (or by hand), blend flour, ground almonds, sugar, and softened butter until crumbly. Add egg and pulse until dough forms. Tip onto floured surface, bring it together gently, wrap and chill 15 mins.
   (First time I skipped the chill—regretted it instantly. Dough was too soft to roll.)
2. Roll & Cut
   Roll the chilled dough thin (about 3mm), cut out 24 rounds with a fluted cutter, and line shallow bun tins. Prick bases with a fork and chill again—at least 30 minutes.
3. Mix the Filling
   Stir the orange zest into your mincemeat. Spoon 1 tsp into each case.
4. Top with Marzipan
   Dust a board with icing sugar, roll the marzipan 2–3mm thick, cut out stars (or other festive shapes), and pop them on top of the mincemeat.
5. Bake
   Heat oven to 200°C/180°C fan/gas 6. Brush edges + marzipan stars with egg wash. Bake for 15–18 minutes until golden.
6. Cool & Dust
   Let cool in tins 5 mins, then transfer to rack. Dust with icing sugar while still warm. Brandy cream on the side = heaven.

TIPS FROM MY KITCHEN

• I roll the marzipan slightly thicker than the pastry—helps it bake just right.
• My bun tin is old and metal—it gives a better crisp than non-stick or silicone.
• I weigh out 250g of marzipan into two chunks before rolling—it’s easier to manage.
• I freeze the pastry cases in the tin for 10 minutes before baking—helps them keep shape.

STORAGE + SERVING

• Fridge: Keep in an airtight tin for up to 3 days. Still tasty on day 3!
• Freezer: Freeze baked pies once fully cool. Wrap tightly. They’ll keep 3 months.
• To Reheat: Pop in a 160°C oven for 8–10 mins. They crisp up again beautifully.
• Serve With: Brandy cream, clotted cream, or just a strong cup of tea.

FAQs

Q: Can I make these ahead of time?
A: Absolutely. I often bake them, freeze them, then reheat straight from frozen for 12–15 mins at 160°C.

Q: Can I skip the marzipan?
A: You can, but it loses that lovely almond vibe. Try flaked almonds on top instead for crunch.

Q: What’s the best mincemeat to use?
A: Anything labelled “luxury” with booze and whole fruit usually wins. I once tried a supermarket basic—it was more sugar than fruit.

Q: My pastry’s too sticky—what should I do?
A: Add a tiny sprinkle of flour while rolling and chill it longer next time.

Try More Recipes:

• Mary Berry Petit Fours
• Mary Berry Fruity Granola Bars
• Mary Berry Gingerbread Men
• Mary Berry Doughnuts Recipe