Mince pies

Serves: 24 Cooking time: 20 MINUTES
Reduced sugar mince pies

Mincemeat Ingredients:

  • 600g apples peeled and finely chopped (I used gala)
  • 60g Total Sweet Xylitol
  • 150g raisins
  • 40g dried apricots cut small
  • 150ml brandy
  • 60g unsalted butter
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 8 cloves
  • ½ tsp nutmeg
  • Peel of one orange sliced
  • Peel of one lemon sliced
  • 200ml fresh orange juice

Pastry ingredients:

  • 2 muffin tins to fit 12 pies each
  • 375g plain flour
  • 250g unsalted butter cold
  • 80g Total Sweet Xylitol
  • 1 large egg
  • Pinch of salt
  • Egg for egg wash

There’s no escaping the fact that mince pies are always going to contain a fair bit of sugar, due to the dried fruit in them. With a bit of tweaking however, Stacey Hart (of Bake Off fame) has created a recipe that produces a deep filled mince pie with a lot less sugar than some shop bought ones, but which tastes just as luxurious.


Method for the mince meat

  • Mix together all the ingredients in a large pan
  • Place on the heat and slowly bring to the boil
  • Boil gently for around 10 mins, stirring regularly
  • When nice and thick, take off the heat and once cooled carefully remove the cloves, orange and lemon peel
  • Using a hand blender, puree around half the mix and then stir - NB. Try to leave lots of bigger chunks do not over puree!
  • Store in the refrigerator until you want to use it

Method for the pastry

  • Place flour and butter in a food processor and pulse to get bread crumb consistency (or use fingertips with a light touch)
  • Add the xylitol and pulse
  • Add the egg and pulse together
  • Work to form two balls on a floured worktop or board (don’t over work)
  • Refrigerate for 1 hour

Finished pies

  • Preheat oven to 220OC/220 fan
  • Working with one ball at a time, roll out the pastry and make 12 circles and fit them in your muffin tin
  • Spoon a generous amount of mincemeat into each pie
  • Make your lids using either a round cookie cutter to cover the whole pie or a Christmas cookie cutter of your choice. I like to use a star or snowflake!
  • Brush egg wash on the rim of the pie and stick the edges of the lid down
  • Brush the top of the pie with egg wash 
  • Bake for 15-20 mins until golden brown
  • Leave to cool slightly before removing from the tin
  • These mince pies can be stored in an airtight container and eaten within 3 days or can be frozen and popped in the oven to warm up.