Mince Pie Calculator

About 25g (roughly 1 heaped teaspoon) per standard-size mince pie. Don't overfill or the filling will bubble out during baking. Leave a small gap around the edge for the lid to seal properly.

For a standard 12-hole muffin tin, use a 7cm cutter for the bases and a 6cm cutter (or a star shape) for the lids. For mini mince pies in a mini muffin tin, use 5cm and 4cm cutters.

Yes, baked mince pies freeze brilliantly for up to 3 months. Freeze in a single layer first, then stack in a container. Reheat from frozen at 180°C for 8-10 minutes. You can also freeze unbaked pies and bake from frozen, adding 5 minutes to the baking time.

Chill your pastry well before rolling. Don't overfill the pies. Make a small steam hole or slit in each lid. Bake on the middle shelf at 200°C (180°C fan). Remove from the tin while still warm and cool on a wire rack.

A standard mince pie uses about 25-30g of mincemeat per pie, filling the pastry case about two-thirds full. This allows room for the pastry lid without the filling overflowing during baking. For deep mince pies, you can use up to 40g.