Deep Fried Mince Pies
These deep fried mince pies are a festive twist on a Mcdonald’s apple pie! They’re crisp, flaky & filled with fruity Christmas mincemeat.
If you’re a fan of Christmas mince pies, you’re going to love this deep fried version!
These festive pies are made Mcdonald’s style, with flaky puff pastry & by being deep fried to cook them. They’re crisp, crunchy & filled with boozy, homemade mincemeat (although a good shop bought mincemeat will work as well!). Serve these fried pies with some warm brandy custard or a scoop of ice cream & you’re in for a tasty festive treat!
Check out our collection of Christmas recipes, for more festive cooking inspiration! There’s lots to choose from here, from classic mince pies, to Christmas pudding & everything you need to make the ultimate Christmas dinner.
What You’ll Need
- Pastry – For these pies, you can either use homemade rough puff pastry or a sheet of ready rolled puff pastry. The mince pies will be great whichever pastry you use!
- Mincemeat – I used my homemade brown butter mincemeat but a good shop bought one will work great as well.
How To Make Deep Fried Mince Pies
The full, printable recipe card for these mince pies can be found at the bottom of this post! Here’s a quick rundown of the recipe…
Assembling The Pies
Assembling these mince pies is actually super easy! As the pies are stored in the freezer once they’ve been assembled, they can be made up to a month in advance. I like to use a pizza wheel to cut the pastry but a sharp knife will work as well.
- Roll the pastry out into a rectangle that’s 30cm long, 22cm wide & 3-4mm thick (a sheet of ready rolled puff pastry will be a similar size).
- Cut the pastry into 10 even rectangles. To do this, cut the pastry into 5 along the long side then straight in half down the middle.
- Place the pastry rectangles onto a lined baking tray & chill for 20 minutes or so (this make assembling the pies easier).
- Next, spoon an equal amount of mincemeat down the centre of 5 of the rectangles of pastry, leaving a 4-5mm border around the edge. Brush a small amount of cold water along this border.
- Top each pie with another rectangle of pastry, press down lightly on the edges, to seal then crimp with a fork. Trim the edges slightly to neaten up!
Freezing
Once shaped, we place the pies onto a lined baking tray then leave them in the freezer until they are completely frozen (this will take at least 4 hours). The reason that we freeze the pies, is that it helps prevents the filling from leaking as the pastry will be par cooked by the time the mincemeat defrosts. The shock of the cold pastry hitting the hot oil also makes it crispier & flakier once cooked.
The great thing about making pies this way is that they can be prepared several weeks in advance then you can take them out of the freezer & cook as needed.
Deep Frying
To cook our mince pies, we fry them in a deep fat fryer set to 180°c/356°f, for 5-6 minutes until they’re crisp & a deep golden brown. Make sure to flip the pies over halfway through, so that they cook evenly.
Once fried, let the pies sit on a plate lined with kitchen paper for a minute or two, to soak up any excess oil then serve whilst they’re nice & hot!
Tips & Tricks
- Use homemade mincemeat & rough puff pastry, for the best flavour & texture. This may seem like a lot of effort but trust me it’s worth it!
- Make sure to properly crimp the pies’ edges, to prevent the filling leaking out as they cook.
- Measure your pastry with a ruler, so that all the pies are the same size.
- Use a digital food probe to double check the temperature of the oil in your fryer – domestic fryers tend not to be super accurate.
- Fry the pies until they’re golden brown & crisp, making sure to flip them over halfway through cooking so that they colour evenly.
Frequently Asked Questions
Yes, for the best deep fried mince pies, you’ll need to use a deep fat fryer to cook them. However, if you haven’t got one, you could use a pan of vegetable oil warmed up on the stove. Make sure you do this really carefully though!
Rough puff & puff pastry both work the best for deep fried mince pies. If you’d like to make your own pastry, rough puff is the one to use. If you’d rather use a ready made pastry, puff pastry is best.
Traditionally, mincemeat would contain meat (this tended to be beef or mutton). But nowadays the only meat that you’ll find in mincemeat is shredded suet. Modern day mincemeat also contains dried fruit, spices, sugar & alcohol (usually brandy).
Yes, deep fried mince pies can be made then stored in the freezer for several months before being cooked. Once fried, they’re best eaten straight away but can also be stored in the fridge for a couple of days then reheated in the oven.
Equipment Used
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More Christmas Recipes To Try!
- Leftover Christmas Pudding Flapjack
- Baileys Gingerbread Loaf Cake
- Classic Mince Pies
- Filo Mince Pies With Almond Streusel
- Amaretto Frangipane Mince Pies
- Stollen Buns
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Deep Fried Mince Pies
Equipment
- Deep Fat Fryer
- Digital Food Probe
- Pastry Brush
- Fork
- Baking Tray
- Airtight Container
Ingredients
- 300 g Rough Puff Pastry (Or Use Puff Pastry – See Notes)
- 175 g Mincemeat
Instructions
Assembly
- Roll the pastry out into a rectangle that's 30cm long, 22cm wide & 3-4mm thick.
- Cut the pastry into 10 even rectangles. To do this, cut the pastry into 5 along the long side then straight in half down the middle. See the post above for a visual guide to doing this! I like to use a pizza wheel/cutter to cut the pastry but a sharp knife will work as well.
- Place the pastry rectangles onto a lined baking tray & chill for 20 minutes or so.This makes assembling the pies easier.
- Next, spoon an equal amount of mincemeat down the centre of 5 rectangles of pastry, leaving a 4-5mm border around the edge. Brush a small amount of cold water along this border.
- Top each pie with another rectangle of pastry, press down lightly on the edges, to seal then crimp with a fork. Trim the edges slightly to neaten up!Dip your fork in flour before crimping, to stop it sticking to the pastry.
- Place the mince pies onto a lined baking tray then place into a freezer & leave to freeze completely. Once frozen, transfer the pies into an airtight container.
Frying
- Preheat a deep fat fryer to 180°c/356°f.
- Fry the pies for 5-6 minutes, turning halfway through. Once cooked, the pastry should be crisp & a deep, golden brown all over.You should be able to fry 2-3 pies at a time, depending on the size of your fryer. Make sure to let the oil heat back up between batches.
- Once cooked, let the oil drain off the pies then transfer to a plate lined with kitchen paper. Serve them whilst they're nice & hot!
