You can find this recipe for air fryer mince pie lattice on page 188 of The Ultimate Air Fryer Cookbook: 15 Minute Feasts. This book is all about simple and delicious air-fryer meals that are ready in a flash.
There’s something special about the scent of Christmas filling your kitchen, and this recipe delivers that magic in minutes. This festive lattice slice is my easy, modern twist on the classic mince pie. All the flavours you love, but in a quicker, more relaxed format that fits into everyday life (and your air-fryer basket!). Rather than fussing with individual pies and cutters, this version lets you shape the pastry however you fancy. It’s ideal when you want something that looks impressive without requiring hours in the kitchen.
The real star of the show is the luxurious mincemeat, rich with fruit, spice and that unmistakable Christmas warmth. Nestled between layers of sweet shortcrust pastry, it transforms into a glossy, fragrant filling as it cooks. The lattice top adds just the right touch of cosiness and charm. A simple technique that instantly elevates the bake but takes only seconds to create.
And then, the finishing touch: a magical snowfall of icing sugar. It’s amazing how something so small can make the whole slice look and feel so festive. Like the first dusting of snow on a winter morning. Serve it warm for the ultimate treat, or let it cool and cut it into tidy bars for sharing. Whether you make it for a last-minute gathering, a school bake sale or a cosy night in, this easy lattice slice promises all the heart-warming flavours of a traditional mince pie, with a beautifully effortless twist.
PREP 8 minutes
COOK 15 minutes
SERVES 4 people
KIT you will need an air-fryer and baking paper
Ingredients for Air Fryer Mince Pie Lattice
1–2 tbsp plain flour, for dusting your worktop
1 x 320g sheet of ready-rolled shortcrust pastry
200g mincemeat
1 egg, beaten
1 tbsp icing sugar
Method
Preheat your air fryer to 200°C for 5 minutes while you prepare the pastry lattice. This quick blast of heat helps give the pastry that lovely crisp base as soon as it goes in.
Start by lightly flouring your worktop, just enough to stop the pastry sticking. Unroll your sheet of shortcrust pastry and, using a sharp knife or pastry cutter, slice it lengthways into four equal strips. Two of these will become your pastry bases, while the other two will form your beautiful lattice tops. Set the base pieces aside, then take the two lattice strips and cut each one lengthways again into eight thin ribbons. These will weave over the top, giving that classic festive look. Cover the ribbons with cling film or a tea towel so they stay soft and don’t dry out.
Next, cut two pieces of baking paper to fit inside your air-fryer basket. This makes lifting the slices easier and helps protect the pastry. Place one pastry base onto each piece of baking paper.
Spoon a generous layer of mincemeat onto each base, spreading it evenly and leaving a 1cm border all the way around so the filling doesn’t spill out during cooking. Now arrange eight ribbons diagonally across each slice, pressing lightly to secure the ends. Trim any overhang, then use those trimmed pieces to create the opposite diagonal, forming a simple lattice. Gently press the edges so everything holds together, and neaten up any rough corners.
Brush the entire surface with beaten egg to give that golden finish. Carefully lift each slice into the air fryer and cook at 170°C for 15 minutes, or until crisp, bubbling and beautifully golden. Allow to cool slightly, then dust generously with icing sugar and serve warm. Ideally with a cup of tea or a sherry!
Tips for Perfect Air Fryer Mince Pie Lattice
Keep the pastry cold
Shortcrust pastry is easier to handle when it’s cool. If your kitchen is warm or the pastry starts to feel soft while you’re cutting the ribbons, just pop it into the fridge for 5–10 minutes. This helps the lattice keep its shape and gives a better rise once cooked.
Use baking paper to your advantage
Lining each slice with its own piece of baking paper makes lifting the pastry into and out of the air-fryer easier. It also prevents the pastry from catching on the base of the basket and ensures even cooking underneath. Don’t skip this little step as it makes all the difference.
Don’t overload with mincemeat
It’s tempting to pile on the filling, but too much mincemeat can seep out during cooking and soften the pastry. A generous but even layer is ideal. If your mincemeat is particularly wet, stir through a teaspoon of fresh breadcrumbs to help absorb excess moisture.
Make the lattice simple
Lattices look impressive, but they don’t need to be complicated. Keep the ribbons the same width and try not to overthink the weaving. Even a loosely layered pattern looks beautiful once baked and dusted with icing sugar.
Brush well for colour
A thorough egg wash gives the lattice that glossy, golden bakery-style finish. Make sure to brush into all the little corners and over the edges for an even colour.
Cool slightly before slicing
The pastry will crisp up further as it cools, making the slices easier to lift and cut. Warm is perfect, just not piping hot.
Make ahead & store
These slices keep wonderfully. Store in an airtight container for up to three days, or warm them for a few minutes in the air-fryer before serving to bring back the freshly-baked magic.
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