A Fresh Take on a Seasonal Classic
Why these mince pies stand out
These Spelt Mince Pies with Homemade Mincemeat deliver a warm, cosy flavour without feeling heavy. The spelt pastry stays crisp and light, and the mincemeat gives a clean, bright sweetness. The recipe is simple, clear, and easy to follow, so you can prepare a batch without stress. You can make the mincemeat in advance, which saves time during the busy season.
Why you will enjoy making them
The steps are short and direct, which keeps the process smooth. The ingredients are easy to find, and the method fits well into a relaxed afternoon of baking. The pies store well, so you can bake once and enjoy them all week. The aroma alone will give your kitchen a festive spark.
Spelt Mince Pies with Homemade Mincemeat
Description
These Spelt Mince Pies use a crisp spelt pastry and bright homemade mincemeat for a lighter festive treat. The recipe is simple, clear, and ideal for holiday baking. The flavours are warm, balanced, and perfect with tea or mulled cider.
Ingredients
For the Homemade Mincemeat
For the Spelt Pastry
For Assembly
Instructions
Mix the mincemeat ingredients.
- Add the raisins, sultanas, currants, grated apple, sugar, orange zest and juice, butter, spices, and brandy to a saucepan.
Cook the mixture.
- Warm over low heat for 10 minutes until the fruit softens. Stir well.
- Note: The mix should be moist but not wet.
Cool the mincemeat.
- Set aside for 30 minutes. This helps the flavours settle.
Make the pastry.
- Combine the flour, butter, sugar, and salt in a bowl. Rub the butter into the flour until the mix looks like crumbs.
Add egg and water.
- Add the egg and a little cold water. Bring the dough together gently.
- Note: Avoid over-mixing to keep the pastry crisp.
Chill the dough.
- Wrap and refrigerate for 20 minutes.
Preheat the oven.
- Set to 180°C (160°C fan).
Roll the pastry.
- Roll to a thin, even sheet. Cut out circles for the bases and tops.
Fill the pies.
- Place pastry bases into a muffin tin. Add a spoonful of mincemeat to each.
Seal and top.
- Add pastry lids. Press the edges lightly. Brush with beaten egg and sprinkle sugar on top.
Bake.
- Bake for 18–20 minutes until golden.
Cool and serve.
- Let the pies cool before removing from the tin.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 26mg9%
- Sodium 35mg2%
- Potassium 120mg4%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- The mincemeat keeps for 2 weeks in the fridge.
- You can freeze baked mince pies for up to 3 months.
- Warm them in the oven for 5 minutes before serving.
Optional Substitutions or Variations
- Replace brandy with orange juice for an alcohol-free version.
- Use light spelt flour if you want a softer pastry.
- Add chopped nuts to the mincemeat for a firmer texture.
- Dust with icing sugar before serving for a classic look.
