Salted caramel mince pies

Course: Dessert
Keyword: dessert, festive, mince pies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 mince pies
Calories: 394
Author: Emily Leary
Get baking and in less than 30 minutes, you could be enjoying the flaky buttery pastry and oozy salty sweetness of a salted caramel mince pie!
Print Recipe


For the pastry

  • 400 g plain flour
  • 200 g slightly salted butter cold, cubed
  • 30 g icing sugar (powdered sugar)
  • 80 ml cold water

For the salted caramel

  • 225 ml double cream
  • 140 g slightly salted butter
  • 140 g demerara sugar
  • 1 pinch salt small

To finish

  • 400 g mincemeat
  • 1 tbsp icing sugar to dust


For the pastry

  • Cube the butter and either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined.
  • Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together.
  • Knead the pastry a couple of times so it comes together in a smooth ball, cut in two and put in the fridge to chill for 15 minutes.

For the salted caramel

  • Put all of the caramel ingredients in a small pan over a medium heat and bring to a simmer, stirring regularly. After a few minutes, it will look frothy. Keep cooking and stirring until the froth disappears and it appears golden and thickened.
  • Dip your spoon in, then rest it out of the pan so it cools for a minute until safe to touch. Draw your finger through it and if it leaves a thick line, it's ready. Taste (careful, it’s hot!) and add a little more salt if desired. Turn off the heat and set aside to cool.

To put it all together

  • Pre-heat the oven to 200C/390F (180C/355F fan). Cut a third off the pastry and set aside. 
  • On a floured surface, roll the larger piece of dough out quite thinly, to about 25cmx25cm. Cut out twelve 8cm discs.
  • Grease and flour a non-stick muffin tray and press the pastry discs into the base of each hole. 
  • Fill with the mincemeat - approximately 2 heaped teaspoons per pie. 
  • Top with 2 teaspoons of the cooled caramel.
  • Roll the off cuts of pastry up with the pastry you reserved earlier, roll out thinly again and cut out twelve 7cm discs. 
  • Run a wet finger around the edges of the pies and press the tops on. 
  • Pinch with two finger all the way round each pie to seal. 
  • If you like, cut some little shapes out with the remaining pastry - I went for stars - and fix to the tops of your pies with a dab of water. 
  • Use a skewer to pierce a hole into the centre of each one - this will allow some steam to escape. 
  • Bake for 15-20 minutes until golden. 
  • While still warm, run a butter knife around the edges of the pies and lift out with a dessert spoon. 
  • Cool on a wire rack, dust with icing sugar and enjoy!


Calories: 394kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 328mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 535IU | Calcium: 11mg | Iron: 1.5mg