Dessert

Homemade Mince Pies with Cream Cheese Filling Recipe

ByMariam Harutyunyan February 23, 2026February 23, 2026

Introduction

Nothing says festive quite like homemade mince pies. These tender, buttery pastry cases filled with a spiced fruit mincemeat and a touch of cream cheese make a delightful treat for holiday gatherings or cozy afternoons.

Seven small round pies with golden brown, flaky crusts are arranged on a white oval plate with a slight edge. Each pie is lightly dusted with powdered sugar on top, showing a soft cracked texture in some areas. Two pies are cut open, revealing a thick, dark fruit filling mixed with lighter bits, and a gooey yellow layer inside. The crust edges are crimped in a neat pattern, and the pies sit on a white marbled surface with a few crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g currants
50g sultanas

30g raisins
30g dried cranberries

30g dried apricots
1 lemon (zest)

1 orange (zest and juice of 1/2 orange)
15g suet
1 apple (peeled and diced)

50g brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger

1/8 tsp ground nutmeg
Pinch of salt
150g butter (cold, grated)

240g plain flour
70g golden caster sugar
70g cream cheese

70g icing sugar
30g butter (room temperature, chopped into small cubes)
1/2 tsp vanilla essence

1 lemon zest
1 egg (whisked for egg wash)
Icing sugar (for sprinkling)

Instructions

Step 1: Place a small saucepan on low heat and add the currants, sultanas, raisins, cranberries, apricots, lemon and orange zest, chopped apple, suet, cinnamon, ginger, nutmeg, brown sugar, and a pinch of salt. Cook gently for 10 minutes, stirring until the sugar and suet have melted. Taste and adjust seasoning. Optionally stir in 30ml brandy once off the heat. Leave to cool.
Step 2: Meanwhile, grate the cold butter into a large bowl. Add the plain flour and rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the golden caster sugar.
Step 3: Form the mixture into a firm dough by scrunching and compressing with your hands. No water is needed; the dough should feel buttery and hold together well.

Step 4: To make the cream cheese filling, whisk the cream cheese with icing sugar in a bowl until smooth. Add the cubed room-temperature butter, vanilla essence, and lemon zest, then whisk again until well combined. Taste and adjust sweetness if needed.
Step 5: Using weighing scales, divide the dough into 9 portions of 45g each. Then split each portion into 30g and 15g pieces for base and lid.
Step 6: Preheat the oven to 200°C (180°C fan, 390°F). Grease a cupcake or mince pie tin lightly with butter. Press each 30g dough ball into a tin hole, pushing up the sides to form a case. Repeat for all 9 bases.

Step 7: Spoon a heaped teaspoon of mincemeat into each pastry case. Optionally add a teaspoon of the cream cheese filling on top of the mincemeat.
Step 8: Flatten each 15g dough piece using the bottom of a glass to form round lids. Place a lid over each filled case, pressing the edges lightly to seal.
Step 9: Brush the tops of the pies with the whisked egg for a golden finish.

Step 10: Bake in the preheated oven for 18 minutes, or until the pastry is light golden.
Step 11: Remove from the oven, allow to cool slightly, then dust with icing sugar. Serve and enjoy your homemade mince pies!

Tips & Variations

For a boozy twist, add brandy to the mincemeat after cooking.

Substitute suet with grated cold butter or vegetarian suet for a meat-free version.
Use mixed dried fruits of your choice to customize flavors.
If you prefer a richer crust, chill the dough before shaping.

Storage

Store mince pies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to a week or freeze for up to a month. Warm gently in a low oven before serving to refresh the texture.

How to Serve

A close-up view of six golden brown mini pies with crimped edges, arranged in two rows of three on a white plate with a subtle green rim. The pies have a slightly domed, flaky crust with a warm, toasted texture. Powdered sugar is being sprinkled from above, with fine white particles captured mid-air just above the pies and settling gently on top, adding a light dusting. The background shows a blurred kitchen counter with soft warm lighting and various out-of-focus items. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mincemeat ahead of time?

Yes, the mincemeat can be prepared a day or two in advance and kept in the fridge, which helps the flavors to develop even more.

What can I use if I don’t have suet?

You can substitute suet with grated butter or vegetable suet available in stores. Butter will give a slightly different texture but still works well in pastry.