Ginger Mince Pies

These crumbly ginger mince pies have a gorgeous filling made from mincemeat and ginger conserve, and are topped with marzipan – perfect for when you want something just a little different to a traditional mince pie.

I got the marzipan topping idea from a Mary Berry Christmas programme – it’s brilliant; the marzipan goes wonderfully crunchy when it’s baked in the oven. Give it a try in this recipe.

I love ginger too, it’s one of my favourite spices and candied stem ginger is just the best thing to snack on. Try it out – these are delicious, rustic and gooey.

If you’re going to make your own shortcrust pastry, that’s great – here’s the recipe I use all the time. But you can easily use shop bought too if you’re tight on time.

Ingredients, Substitutions and Variations

  • Shortcrust pastry – as mentioned above, you can either use shop bought or make your own. I’ve also trialled these mine pies with puff pastry and it worked very well!
  • Mincemeat – you can pick your favourite, but a traditional one works best so that the flavour of the ginger really stands out.
  • Ginger conserve – this can be found in most supermarkets, but if you’re struggling to find it it’s easy to make your own. You could also switch for 150g finely chopped crystallised ginger.
  • Marzipan – optional, but delicious.

Top Tips

  1. Don’t overwork your pastry

    Try not to handle your pastry too much. Overworking will stop it from being light and crumbly.

  2. Use a non stick tray

    To absolutely guarantee avoiding the heartbreak of having your mince pies stick, use a non stick bun tray.

  3. If you choose not to use marzipan

    Top with a small round of pastry instead to make sure that the mincemeat doesn’t burn in the oven.

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Ginger Mince Pies

Save This Recipe
Harriet Young
Delicious ginger mince pies made with mincemeat and ginger conserve, topped with grated marzipan.
Total Time 40 minutes
Course Snack
Cuisine British
Servings 12 Mince pies


  • 500 g shortcrust pastry
  • 400 g mincemeat
  • 150 g ginger conserve
  • 100 g white marzipan approx


  • Pre heat the oven to 180 degrees Celsius.
  • Roll out your pastry to approx 5mm thick. Depending on the size of your bun tray, pick a round pastry cutter (you will want to ensure that the pastry completely fills each individual section).
  • Cut out your rounds of pastry and fill the bun tray. Press the pastry down to make sure there are no gaps underneath.
  • Fill each pastry case with 1-2 tsps mincemeat. Top with 1/2 tsp ginger conserve and a pinch of grated marzipan.
  • Bake in the oven for 20-25 minutes until the pastry is cooked through. Merry Christmas!
Keyword christmas, pie

2 responses to “Ginger Mince Pies”

  1. I wish I saw them earlier! Ginger and marzipan – what an interesting idea!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.