Confusingly, contains neither mice nor mince.


  • Sweet shortcrust pastry
  • Flour
  • Jar of mincemeat (the Christmas kind, not the meaty kind)
  • Port
  • Flaked almonds
  • Pecan nuts
  • Raisins
  • Honey
  • Cinnamon
  • Icing sugar
  • Butter
  • Egg yolk, for brushing
  • Icing sugar
  • Tube of black decorative icing
  • Liquorice laces

In a pan over a low heat, empty the jar of mincemeat and stir, adding the nuts, raisins, pinch of cinnamon, honey and port depending on how you want your mincemeat to taste. Stir until well blended and slightly reduced, then put to one side.

Sprinkle flour on a large chopping board and roll out the pastry until it is thin, but not so thin it falls apart when you pick it up. Cut out a tear drop shape the size of your desired mice pie, and one about double the size. Place a dollop of mincemeat in the middle of the small tear drop, then place the larger one on top and gently seal the sides by pressing down with your fingers. Make sure it is fully sealed, then cut off the excess.

Make mouse ears with tiny balls of pastry, and carefully attach them to the top. Add a very tiny ball for the nose. Place the mouse on a piece of baking parchment, then lightly brush with butter and beaten egg yolk.

Bake at 180c for around 20 minutes, until golden brown. When the mouse has cooled, dust with icing sugar and use the tube of black icing for the eyes and nose. Finally, attach a liquorice straw for the tail.