For traditional mince pies, the classic choice is shortcrust pastry, but other options work well depending on the texture you like. Most modern recipes say “use shortcrust” as the default, then suggest puff or even filo if you want something lighter or more showy.

Best all‑round choice

  • Standard or sweet shortcrust pastry is the go‑to: it’s sturdy enough to hold the mincemeat and gives that crumbly, buttery bite people expect from mince pies.
  • Many bakers enrich shortcrust slightly (a bit of sugar, sometimes egg yolk or citrus zest) so it’s tender and just sweet enough around the rich filling.

Other pastry options

  • Puff pastry: gives very flaky, layered pies that look impressive and feel lighter, often used for “star‑topped” or open mince pies.
  • Filo pastry: some newer recipes wrap mincemeat in filo for an extra‑crisp, delicate result, more like a little parcel than a traditional tart.

How to choose

  • Want classic Christmas mince pies? Use a simple or sweet shortcrust pastry.
  • Prefer lighter, bakery‑style pies? Go for puff pastry.
  • After something different or more dessert‑like? Try filo for crisp, shattery layers around the filling.

TL;DR: Traditional mince pies are almost always made with shortcrust pastry, but puff or even filo pastry are tasty alternatives if you want a different texture or look.

Information gathered from public forums or data available on the internet and portrayed here.