As the festive season reaches its peak, mince pies have become as ubiquitous as tinsel and carols. For those who adore this traditional treat, professional baker Matt Adlard has shared a brilliantly simple secret: you can create delicious homemade mince pies with just four ingredients.
The Ultimate Shortcut: Four-Ingredient Cheat's Mince Pies
Dubbed the 'king of tarts' by his online followers, the Norwich-based author and pastry chef advocates for a stress-free approach to festive baking. His method bypasses the fuss of making pastry from scratch, offering a quick and reliable alternative.
The recipe requires just four items: ready-made shortcrust pastry, a jar of mincemeat, an egg for glazing, and either orange zest or chopped stem ginger to enhance the filling. Adlard insists there is no shame in using shop-bought pastry, noting it saves time and hassle, and is often easier to handle as it's pre-rolled.
To assemble, simply unroll the pastry, cut it into circles, and line a greased baking tin. A pro tip is to jazz up the store-bought mincemeat by stirring through some orange zest or ginger before spooning it into the cases, being careful not to overfill. After brushing the edges with egg wash, add a slightly smaller pastry lid, seal the edges, and sprinkle with demerara sugar for a sweet crunch. Bake at 200C (180C Fan) for 15-20 minutes until golden brown.
Matt Adlard's Pro Tips for Perfect Pastry
For those venturing into making their own pastry, Adlard has several key recommendations. He champions using sweet pastry for mince pies, describing it as a delicate option that melts in the mouth. His ultimate advice is to use very cold butter, even freezing it for five minutes beforehand to prevent it from melting during handling.
He also emphasises generously flouring your work surface and pastry cutter to avoid sticking and tearing. For an impressive twist, he suggests creating individual mincemeat tarts instead of traditional pies, using sweet pastry cases for added wow factor.
How to Freeze Mince Pies for Later
Adlard confirms that mince pies freeze beautifully, whether cooked or uncooked. For uncooked pies, assemble them, allow to cool, then freeze in an airtight container. When ready to bake, add an egg wash and a few extra minutes to the cooking time.
Pre-cooked pies should be defrosted overnight in the fridge before being reheated in a 180C oven for 5-10 minutes, until the centre is piping hot. Properly stored in an airtight container, frozen mince pies will keep for up to three months.
For bakers seeking a more traditional from-scratch recipe, culinary icon Mary Berry offers her classic version, which includes orange zest, chopped apricots, and grated marzipan, baked until golden and crisp.
Matt Adlard's straightforward approach, published on December 20, 2025, demystifies festive baking, proving that with a few smart shortcuts, anyone can produce perfect mince pies with minimal effort.
