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Mince pies

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A healthier twist on a classic Christmastime favourite.
Serves
12
Prep
15 minutes
Cook
15-20 minutes, plus 20 minutes chilling time
Each 55g serving contains (excludes serving suggestion)
KCal
165
Carbs
17.70g
Fibre
2.10g
Protein
2.60g
Fat
9.00g
Saturates
1.30g
Sugars
2.80g
Salt
0.01g
Ingredients
Ingredients
For the pastry:
150g wholemeal flour
75ml rapeseed oil
50ml cool water
For the filling:
150g vegetarian mincemeat
75g apple, grated and unpeeled
50g carrot, grated
1 tbsp sunflower seeds
1 heaped tsp mixed spice
For the toppings:
half apple, finely chopped
half pear, finely chopped
dash lemon juice
1 fresh fig, cut into small wedges
3 walnut halves
3 glacé cherries, halved
2 tsp toasted, flaked almonds
grated orange zest
Method
  1. Preheat the oven to 180°C/gas 4. Make the pastry by mixing all the ingredients together, then kneading a few times. Roll into a ball, cover with cling film and place in the fridge for 20 minutes.
  2. Meanwhile, mix the mincemeat with the grated apple, carrot, sunflower seeds and mixed spice.
  3. Roll out the pastry, cut into rounds and line a 12-cup shallow bun tin.
  4. Add the mincemeat mixture to the pastry cases so they are three-quarters full, then bake in the oven for 15-20 minutes. Once cooked, remove from the oven and allow to cool on a rack.
  5. Prepare the toppings (see ingredient list), squeezing lemon juice over the apple and pear to stop browning.
  6. Just before serving, garnish the pies with a variety of the topping ingredients: wedge of fresh fig and a walnut: 1 tsp apple or pear, plus a cherry: a few flaked toasted almonds with orange zest, or any combination you like – use your imagination!
Chefs tips
  • For a citrus zing, try adding the grated zest of an orange or lemon to the mincemeat.
  • You can also add ground cinnamon, nutmeg or ginger in place of mixed spice. 
  • Freezing instructions: Defrost for 2 hours to serve, or defrost in the microwave or a moderate oven.
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