Name: Mince Pies with Sweet Pastry
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 15 h 45 min
Ingredients: 225 g raisins; 225 g sultanas; 225 g currants; 150 g candied peel, chopped; 25 g chopped almonds; 25 g stem ginger, diced; 200 g cooking apple, peeled, cored and diced; 2 teaspoons mixed spice; ½ teaspoon grated nutmeg; 1 orange, finely grated zest and juice; 1 lemon, finely grated zest and juice; 150 g reduced fat shredded vegetable suet; 4-7 tablespoons water; 8 tablespoons SPLENDA® Granulated; 300 g plain flour, plus extra for dusting; 150 g polyunsaturated fat spread, chilled and diced; 1 egg yolk, lightly beaten; 300 g mincemeat; 2-3 tablespoons cold water; 2 tablespoons SPLENDA® Granulated

Mince Pies with Sweet Pastry

Makes12 pieces
Prep Time30 min
Cook Time3 hr 15 min
Waiting Time12 hr
Total Time15 hr 45 min
Calories224
Made withSplenda Granulated Sweetener

Ingredients

For the mincemeat

225 g raisins
225 g sultanas
225 g currants
150 g candied peel, chopped
25 g chopped almonds
25 g stem ginger, diced
200 g cooking apple, peeled, cored and diced
2 teaspoons mixed spice
½ teaspoon grated nutmeg
1 orange, finely grated zest and juice
1 lemon, finely grated zest and juice
150 g reduced fat shredded vegetable suet
4-7 tablespoons water
8 tablespoons SPLENDA® Granulated

For the mince pies

300 g plain flour, plus extra for dusting
150 g polyunsaturated fat spread, chilled and diced
1 egg yolk, lightly beaten
300 g mincemeat
2-3 tablespoons cold water
2 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy224 kcal287.18%
Total Fat10.50 g13.46%
of which saturates3.10 g1.13%
Total Carbohydrate28.80 g10.47%
of which sugars10.20 g3.71%
Fibre1.20 g4.29%
Protein3.50 g7%
Salt0.20 g0.07%

Instructions

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 7 cm (2¾ inch) diameter for pie bases and 6 cm (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.

Made with