We bake fresh batches of our Mince Pies to order daily at our Craft Bakery throughout the festive season, meaning that they’re equally delicious on any of the days of Christmas.
Year after year, our Mince Pies are judged winners in magazine taste tests. The secret to their success starts with all-butter pastry and our own special mincemeat recipe, with vine fruits, golden cherries, almonds, stem ginger and seasonal spices all soaked in sherry and matured to perfection.
Our Classic Mince Pies are each decorated with a pastry star and are housed in a charming box illustrated for us with scenes of Christmas joy by York artist Emily Sutton.
Box of 12Best enjoyed within 3 days of delivery or suitable for freezing
Our Speciality Mince Pies can only be delivered within mainland UK (excludes Highlands and Islands)."Betty’s do two types of mince pies – a speciality box, and these. Pretty much every year that we’ve been reviewing mince pies, one or the other makes it into our round-up because they taste so fresh and are so utterly moreish. The classic ones have a sumptuous, fruity citrus filling and melt-in-your-mouth pastry that makes them well worth the extra dosh". Reviewed by Kate Hilpern, the Independent, 8th November 2017.
- Winner of The Guardian Taste Test 2016.
'The best of the mince pies come from the Yorkshire bakeries of Bettys. The pastry is golden, lightly toasted and rich, and I like the well-spiced filling, brightened with plenty of zest. They're wonderful'.
Ruby Tandoh, The Guardian
'Traditional star design with an appealing home-made quality. Rich, fruity filling with a crisp, flaky crust.'
Runner Up, Good Housekeeping Christmas Taste Test 2015
'If you’re looking for a batch with a proper homemade taste, then Bettys are a firm choice. A sherry-soaked filling offers a good balance of fruit, spice and scrumptious almond. The cookie-cutter star toppings are an adorable touch that little ones will appreciate. The lovely packaging, complete with an old-fashioned illustration, is also worth a mention'
Evening Standard November 2016
The secrets of our award-winning mince pies >