Mince Pies with Sweet Pastry

12 servings, ready in 15 hours and 45 minutes

This classic Mince Pies with Sweet Pastry is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!

Serves: 12 (makes 12 pies)

Preparation time:
Mincemeat: 10 minutes plus 12 hours marinating time
Mince pies: 20 minutes (assuming mincemeat has already been made)

Cooking time:
Mincemeat: 3 hours (mincemeat sufficient for 56 pies)
Mince pies: 12-15 minutes


The mincemeat

Mix all the ingredients together, cover and leave to marinate in a cool place for 12 hours to allow the flavours time to develop

Preheat the oven to its lowest setting

Transfer to an ovenproof dish, mix in 4 tablespoons of water, cover with foil and cook for 3 hours

Check the consistency, adding 2-3 tablespoons more water if you feel it is too dry.

Cool and then pack into sterilised jars, cover with a waxed disc and seal

Store in the fridge

This method renders (melts) the suet and coats all the ingredients in fat to help prevent fermentation

The mince pies

Preheat the oven to 200°C.

Sift the flour into a bowl, add the spread and rub in using fingertips until the mixture resembles breadcrumbs.

Stir in the SPLENDA® Granulated.

Add the egg yolk with 2-3 tablespoons of cold water and bring the mixture together to form a dough.

Lightly flour the work surface, roll out the pastry to ½cm (¼ inch) thickness.

Cut out fluted circles 7cm (2¾ inch) diameter for pie bases and 6cm (2⅜ inch) for tops (or for a more festive touch use a star cutter) re-rolling the pastry when necessary.

Carefully place the pastry bases in a patty tin and spoon in a dessertspoon of mincemeat.

Brush the edges of the tops with water or a little beaten egg, place on top of the mincemeat and seal with the pastry bases.

Make a small slit in the top of the pastry to allow the steam out and bake for 12-15 minutes until golden.

Cool in the tin for 5 minutes before carefully transferring to a wire rack.

Serve warm or cold.

Can be stored in an airtight container for 2-3 days in the fridge.



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  • For the mincemeat
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  • 225g raisins
  • 225g sultanas
  • 225g currants
  • 150g candied peel, chopped
  • 25g chopped almonds
  • 25g stem ginger, diced
  • 200g cooking apple, peeled, cored and diced
  • 8 tbsp SPLENDA® Granulated
  • 2 tsp mixed spice
  • ½ tsp grated nutmeg
  • 1 orange, finely grated zest and juice
  • 1 lemon, finely grated zest and juice
  • 150g reduced fat shredded vegetable suet
  • 4-7 tbsp water
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  • For the mince pies
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  • 300g plain flour, plus extra for dusting
  • 150g polyunsaturated fat spread, chilled and diced
  • 2 tbsp SPLENDA® Granulated
  • 1 egg yolk, lightly beaten
  • 300g mincemeat
  • 2-3 tbsp cold water

Nutrition information

per serving
Energy 224kcal
Fat 10.50g
of which saturates 3.10g
Carbohydrate 28.8g
of which sugars 10.20g
Fibre 1.20g
Protein 3.50g
Salt 0.20g

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