Lighter Mince Pies

Ingredients

• 85 g (3 oz)currants
• 85 g (3 oz)raisins
• 85 g (3 oz)sultanas
• 85 g (3 oz)dried figs, chopped
• 50 g (1.75 oz)candied mixed peel
• 60 g (2 oz)reduced-fat vegetable suet
• 3 tbspgranulated Splenda
• 25 g (1 oz)chopped almonds
• 1 small (about 200 g prepared weight)Bramley apple, peeled, cored and finely diced
• 1 tspmixed spice
• 1/2 tspground cinnamon
• 1/4 tspground ginger
• A pinchground cloves
• Zest and juice of 1 largeorange, finely grated
• A drop, as neededwater
• 3 tbsprum or brandy
• 300 g (2 1/2 cups)plain flour
• 1/4 tspsalt
• 160 g (2/3 cup)cold vegan spread (or cold unsalted butter)
• 2 tbspgranulated Splenda
• 1–2 tbspice water

Instructions

1. 1

   Cook the fruit

   Put all the mincemeat ingredients except the rum or brandy in a pan over a low heat. Simmer gently for 10 minutes, stirring regularly, and add a drop of water if the mixture looks too dry.

2. 2

   Cool the mincemeat

   Take the pan off the heat and leave the mixture until it is just warm. Stir in the rum or brandy, cover, and refrigerate until needed.

3. 3

   Make the pastry

   Mix the flour and salt in a large bowl, then add the spread and rub it in with your fingertips until it resembles fine breadcrumbs. Stir in the Splenda and add the ice water gradually, a drop at a time, until the pastry comes together into a ball. Wrap it in cling film and refrigerate for 1 hour.

4. 4

   Cut the bases

   Heat the oven to 200°C (400°F/gas mark 6). Roll the pastry thinly on a lightly floured surface and use a 9 cm round cutter to cut out 12 circles.

5. 5

   Fill the cases

   Press the pastry rounds into the 12 holes of a muffin tin; they will not reach the tops of the cavities. Add a spoonful of mincemeat to each case. You will have some mincemeat left over.

6. 6

   Add stars and bake

   Gather and re-roll the pastry scraps, then cut out 12 star shapes. Place one on each pie and bake for 20–25 minutes, until pale golden.

7. 7

   Cool the pies

   Leave the pies in the tin for 5 minutes, then carefully turn them out onto a wire rack to cool completely.

What are mince pies?

Mince pies are small British pastries traditionally filled with spiced dried fruit, a festive treat with roots in older British Christmas cooking. Despite the name, this version contains fruit rather than meat.

Here, apple and orange bring freshness to the rich dried fruit, while reduced-fat suet and sweetener make a lighter-style filling. The pastry stars leave the tops partly open so the filling shows through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 3g protein, 30g carbs, 8g fat.

The pastry contributes most of the carbohydrates and much of the fat, while the dried fruit adds carbohydrates and sugars; the suet and spread also contribute fat. Almonds provide a little protein, but these pies are not a major source of it. Pair one with plain yoghurt or serve it after a meal that includes a protein-rich food.

Building the fruit filling

Dried fruit: currants, raisins, sultanas and figs give the mincemeat its dense, chewy base. Chopped peel and almonds add contrasting bits of citrus and crunch.

Apple and spice: finely diced Bramley apple softens as the mixture simmers, while the mixed spice, cinnamon, ginger and cloves give it its characteristic warmth. Orange zest and juice sharpen the sweetness.

Simmering the mincemeat

Gentle heat: cook the filling for 10 minutes, stirring often so the fruit warms through without catching on the bottom of the pan. Add only a drop of water if it looks too dry.

Alcohol: stir in the rum or brandy once the mixture has cooled to just warm. This keeps the flavour distinct, and chilling the covered filling makes it convenient to use later.

Getting the pastry right

Rubbing in: work the cold spread into the flour until the mixture looks like fine breadcrumbs. Keeping it cold helps the pastry hold together without becoming greasy.

Adding water: drizzle in the ice water gradually, using just enough for the dough to form a ball. Chilling it for 1 hour makes it easier to roll and cut.

Shaping and baking

Pastry rounds: roll the dough thinly and cut 12 circles with a 9 cm cutter. The rounds should line the muffin holes but do not need to reach the top.

Star tops: fill each case with a spoonful of mincemeat, then place a pastry star on top. Bake at 200°C for 20–25 minutes, looking for a pale golden colour rather than a deep brown.

Serving and portioning

Leave the pies in the tin for 5 minutes before turning them out, as the pastry is delicate while hot. Cool them completely on a wire rack for a firmer, easier-to-handle shell.

Serve as they are with tea or coffee, or add a small spoonful of yoghurt or a little custard. The recipe makes 12 pies and leaves extra mincemeat for another use.

Recipe notes & tips

• Chop the apple finely so it softens evenly during the short simmer.
• Stir the mincemeat regularly and keep the heat low to prevent it catching.
• Add the ice water a little at a time; stop as soon as the pastry forms a ball.
• Flour the work surface lightly so the pastry rolls without sticking.
• Use a spoonful of filling in each case, since the recipe makes more mincemeat than the pies need.
• Let the pies cool before moving them far, as their pastry can be fragile while warm.

Variations

• Citrus lift: Add a little extra orange zest for a brighter aroma.
• Nut change: Swap the almonds for chopped hazelnuts in the mincemeat.
• Alcohol-free: Leave out the rum or brandy and use the filling as cooked.
• Butter pastry: Use cold unsalted butter in place of the vegan spread.
• Different tops: Cut small pastry rounds instead of stars to cover the filling more fully.

Common mistakes to avoid

• High heat: The fruit can catch before it softens; keep the pan at a gentle simmer.
• Too much water: Wet pastry becomes sticky and difficult to shape; add the ice water drop by drop.
• Skipping the chill: Warm dough is harder to roll neatly; refrigerate it for the full 1 hour.
• Overfilling the cases: Mincemeat can spill over the edges; use only a spoonful in each pie.
• Overbaking: Dark pastry can turn dry; take the pies out when they are pale golden.
• Turning out too soon: Hot pastry may break; wait 5 minutes before removing the pies from the tin.

How to store

Cool completely, then store the pies in an airtight container at room temperature for up to 3 days. Reheat briefly in a low oven until warmed through, or enjoy them at room temperature. Keep leftover mincemeat covered in the fridge and use it within a few days.

Frequently asked questions