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Sponge Topped Mince Pies

These are a great alternative to traditional mince pies and the cakey top really adds more depth to the bake and a completely different foodie experience.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: baking, christmas
Servings: 12 mince pies


  • Ready made shortcrust pastry
  • Mincemeat
  • 100 g self raising flour
  • 35 g margarine
  • 35 g sugar
  • 1 egg
  • 60 ml milk


  • Preheat the oven to 200C/400F/Gas 6
  • Roll out the pastry and cut circles big enough to line a deep muffin tray
  • Fill each pastry case two thirds full with mincemeat
  • Rub together the flour and margarine to create breadcrumbs and mix in the sugar, egg and milk
  • Top each pastry case with cake mixture and cook in the oven for 15-20 minutes or until well risen and browned