11 Mince Pie Filling, Mince Pies And Tarts Ideas For Christmas..

11 Mince Pie Filling, Mince Pies And Tarts Ideas..

Over the next few weeks I will be hitting the gym ready for December when we make lots of cakes and Christmas treats. 

Mince pie, jam and lemon tarts are among my favourite Christmas buns, just like grandma use to bake. 

Here is a few recipes tart and pie recipes I've post over the last few year...

We mostly only make these at Christmas !!

For some unknown reason!!

What are your favourite Christmas treats?

Or things you only bake at Christmas?

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Mince Pies...

Mince Pies with a crumbly twist! ...yum, yum...

Makes 20


For the pie 
  • 150g butter 
  • 250g plain flour 
  • 50g ground almonds 
  • 50g caster sugar 
  • 1 orange 
  • pinch of salt 
  • 1 happy egg 
  • 1-2 tsp cold water 
  • 280g/10oz good quality mincemeat 

For the topping
  • 100g butter 
  • 75g plain flour 
  • 100g caster sugar 
  • 1tsp cinnamon powder 
  • 1 nutmeg

  • Place butter in freezer overnight. 
  • Preheat oven to 180°C. 
  • Put the flour into a mixing bowl. 
  • Using a cheese grater, grate the butter into the flour and add caster sugar, almonds, and salt; zest the orange and add, then gently stir with a wooden spoon to combine. 
  • In a food processor, add the mixture, happy egg yolks and 1-2 teaspoons of water. 
  • Use a pulse action until it forms a soft dough, then place it in the fridge for 30 minutes, to chill. 
  • Roll out the pastry to a thickness of a pound coin and with a round cookie cutter, cut out about 20 rounds. 
  • In a non-stick tartlet baking tray, press the rounds into the tray and spoon the mincemeat evenly into the pies. 
  • Make a crumble topping by quickly mixing the butter, flour, cinnamon and caster sugar in your food processor until it forms a crumble. 
  • Sprinkle the crumble over the pies, grate some nutmeg over the top and bake in the oven for 12 - 15 minutes until golden. 
  • Remove from oven and cool on a wire rack.

Recipe and photo credit by- Mat Follas and happy egg co

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Easy Christmas Mincemeat...

If you live in the UK and watch the X- Factor you would have seen all the Christmas adverts in full swing last night?

We love Christmas baking especially mince pies but have never got around to making our own mincemeat.

This recipe from Whitworths, looks top quality, tasty and easy to make,, going to give this a go near to Christmas, anyone else fancy trying?

If mince pies are a family favourite, this year why not create your own mincemeat filling.

Easy to pre-prepare, freeze, then defrost when needed this mincemeat recipe uses either Whitworths' Mixed Fruit, or a combination of Whitworths Sultanas, Raisins and Currants, to create a rich, flavoursome finished product, without the addition of preservatives.


  • 1kg Whitworths Mixed fruit


  • 300g Whitworths Sultanas
  • 300g Whitworths Raisins
  • 100g Whitworths Currants
  • 200g Mixed Peel
  • 450g Chunky Apple Sauce
  • 75g Whitworths Chopped Almonds
  • 450g Soft Brown Sugar
  • 100g Shredded Suet
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Cinnamon
  • 1 lemon, grated zest & juice
  • 1 orange, grated zest
  • 100ml of rum or brandy (optional)

  • Mix all ingredients together thoroughly in a large mixing bowl.

Then either:

  • Use homemade or shop bought short crust pastry to create delicious mince pies. 
  • Tip: use a festive shaped pastry cutter, such as a snowflake, to add interest.
  • Place in sterilised jars and decorate with a ribbon and tag as a gift for a friend or family member, so they can make their own mince pies.
  • Separate into 200g batches and freeze in freezer containers or sealable bags.
  • The mincemeat will keep frozen for up to 4 months.
  • When required, thaw overnight before use.

Recipe and photo credit by - Whitworths
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Truvia Mince Pies ...

Serves 8

Prep time 35 mins

Bake time 20 mins


For the pastry

  • 225g Plain flour
  • 115g Low fat butter or margarine, cold
  • 1 pinch salt
  • 75ml cold water
For The Mincemeat ( makes lots to save to )

  • 225g Bramley apple, grated
  • 225g sultanas
  • 225g raisins
  • 225g currants
  • 65g Truvia
  • 1tsp mixed spice
  • 1 orange, zest & juice
  • 60ml Brandy – optional


  • To make the pastry place the flour, salt and butter in a bowl and rub in using your fingertips until it resembles breadcrumbs.
  • Add the cold water a little at a time, mixing with a knife until it starts to come together.
  • Use your hands to bring the pastry together into a ball, then knead on a lightly floured surface until the dough is smooth.
  • Wrap the pastry in cling film and leave to rest in the fridge for 30 mins.
  • Meanwhile to make the mincemeat, mix all of the ingredients together in a large bowl then place in sterilised jars until you need it.
  • Now preheat your oven to 180°C/Gas 4 and lightly grease a muffin or tart tin.
  • Next roll out the pastry until it is the thickness of a £1 coin, then cut out 8 discs using a 7.5cm round cutter, then cut out 8 star shapes for the lids.
  • You could use slightly smaller discs if preferred.
  • Place the larger discs into the tin, then spoon in approximately 1 teaspoon of mincement into each base then place the lids on top.
  • Bake in the oven for about 20 minutes until the pies are golden brown, remove from the oven and leave to cool.

Recipe and photo credit by Truvia

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Meringue Topped Mince Pies ...

This twist on the traditional mince pie recipe includes a light, fluffy meringue top.

Preparation Time : 40 minutes

Baking Time : 20 minutes

Portions : 12

Meringue Topped Mince Pies 


  • 250 grams plain white flour
  • 100 grams butter (cold and cubed)
  • 25 grams lard
  • 3 tbsp golden caster sugar
  • 400 grams mincemeat
  • Ice sugar (to dust)


  • 2 free range eggs (whites only)
  • Pinch salt
  • 125 grams golden caster sugar
  • 1 teaspoon Nielsen-Massey Almond Extract


  • Place the flour in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. 
  • (or place in food processor and whiz until it resembles breadcrumbs).
  • Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough.
  • Knead gently into a ball, wrap in cling film and chill for 15 minutes.
  • Preheat the oven to 220 °C (fan 200°C, gas mark 7).
  • On a lightly floured surface, roll out half the pastry until 3mm thick.
  • Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tins.
  • Place a heaped tsp of mincemeat into each pastry case.
  • Bake 15 minutes until golden brown.
  • Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar and the almond extract.
  • Whisk until stiff and glossy.
  • Spoon the meringue onto the pies and bake for 3-4 minutes until meringue is lightly golden.

Recipe and photo credit by- Nielsen-Massey Almond Extract

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Honestly Healthy Mince Pies...

Honestly Healthy Chef, Natasha Corrett, has created a special Christmas recipe for healthier Mince Pies.

Serves 6 - 8

Mince Pie Filling

  • 1/2 cup of Dried Blueberry
  • 1/2 cup of Dried Sugar Free Cranberry
  • 1 cup of Sultanas
  • 1 Orange Rind and half its juice
  • 1 Lemon Rind
  • 1/4 tsp of Grated Nutmeg
  • 1 tsp of Cinnamon
  • 3 tbsp of Agave


  • 1/2 cup of Rice Flour
  • 1/4 cup of Chick Pea Flour (gram)
  • 1/4 cup of Corn Flour
  • 4 tbsp of Coconut Palm Sugar
  • 1/2 cup of Vegan Butter (Vitagquell)
  • 1 tbsp Xantham Gum
  • Pinch of Himalayan Salt
  • 1/2 tsp of Vanilla Essence


  • Preheat the oven to 170oC.

For the pastry

  • Cream the butter, sugar and vanilla essence together in a bowl.
  • In a separate bowl mix together both flours, xantham gum and salt.
  • Now combine the content of both bowls and mix together with your fingers to form dough.
  • Knead for a minute and then roll into a ball and wrap in cling film, leave this in the fridge for 30 minutes.

For the filling

  •  Combine all the ingredients and put them in the food processor or blender, pulse the ingredients until it is a rough consistency.
  • Lay out your muffin tray and line with a little of the vegan butter.
  • Roll the pastry on a rice-floured surface until 3mm thick.
  • Then using a cutter, stamp out rounds and re-roll the trimmings to get 14. 
  • Use the cut-outs to line the base of the tins.
  • Dollop 1 tbsp of mincemeat on each pastry cut out (don’t overfill as it will bubble out in the oven) then with a star shaped cutter cut out 14 stars (or any shapes you would like!) and place over the top of the mincemeat pushing the edges of the stars down to the bottom pastry rim.
  • Put the mince pies into the oven, after 15 minutes take the mince pies out of the oven and leave to cool.
  • Once cool dust the mince pies with rice flour.

Recipe and photo credit by- This is a free guest post by Honestly Healthy Food

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Ultimate Mince Pies with a Twist...

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Orange And Cinnamon Crumble Topping Mince pies....

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Mincemeat and Mince Pies....

Home made mincemeat tastes worlds apart from shop bought, this recipe is naturally sweetened with Sweet Freedom syrup (made 100% from fruit) and has no other added sugar.

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