Gingerbread Man Mince Pies

These are my favourite mince pies. The stem ginger lifts and freshens the mincemeat, and the gingerbread pastry makes the pies taste as warm as a Christmas Eve in front of the fire.

Gingerbread Man Mince Pies

Course Treat
Prep Time 30 minutes
Cook Time 30 minutes
Dough resting time 2 hours
Total Time 3 hours
Servings 12 Pies


Gingerbread Pastry

  • 300 g Plain flour plus extra for dusting
  • 150 g Unsalted butter Cold, cut into small cubes
  • ¾ tsp Ground ginger
  • ½ tsp Ground cinnamon
  • ¼ tsp salt
  • 4 tbsp Dark brown sugar
  • 1 Large egg Beaten

Mincemeat Filling

  • 250 g Mincemeat
  • 60 g Stem ginger, finely chopped
  • 1 tbsp Stem ginger syrup (From jar of stem ginger)


Make The Dough

  1. Add flour, spices and salt to the bowl of a food processor and pulse until combined.

  2. Add cubed butter and pulse until resembling fine breadcrumbs.

  3. Add sugar and pulse until distributed through the mixture.

  4. Add the egg and pulse until the dough starts to clump. Keep pulsing until a dough starts to form and then remove and form unto a unified lump of dough.

  5. Wrap dough in clingfilm and place in fridge for 2-24 hours.

Form the Mince Pies

  1. Remove chilled dough from the fridge and roll to and even 3mm thickness

  2. Cut 12 rounds using a fluted 9cm cutter.

  3. Place into foil pie cases if possible, otherwise place into the spaces in a 12 hole pie/muffin tin.

  4. Mix together the mincemeat and the stem ginger, along with the ginger syrup.

  5. Spoon 1tbsp into each of the pastry cases that have been made.

  6. Roll remaining pastry scraps and cut 12 small gingerbread men from the dough. Decorate with a wooden skewer, moulding tool, or similar to make indentations in the shape of two eyes, a mouth and three buttons.

  7. Place one gingerbread man on top of each pie.

To Bake, Either:

  1. Preheat oven to 190℃ and bake immediately for 20 minutes, or

  2. Freeze flat, unbaked. After freezing for two hours store in a freezer bag. When ready to use, place in a muffin tray (with foil cases if possible) and bake from frozen at 190℃ for 30 minutes.

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