Barney's roly-poly mince pies

Barney's roly-poly mince pies

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(10 ratings)

Prep: 15 mins - 25 mins Cook: 25 mins Plus 30 mins chilling


Makes 12 large mince pies
These aren't really pies - they're more like Catherine wheels or miniature Danish pastries and are great fun for Christmas

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per pie

  • kcal190
  • fat7g
  • saturates1g
  • carbs32g
  • sugars20g
  • fibre1g
  • protein2g
  • salt0.16g
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  • 50g golden caster sugar
  • 1 sheet ready-rolled puff pastry
  • 411g jar traditional mincemeat
    Deep-filled mince pie cut up



    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • 1 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Preheat the oven to 200C/gas 6/ fan 180C. Scatter the sugar over the worktop, unravel the pastry, then roll it out so it’s a quarter bigger, but keeps its rectangular shape.

  2. Spoon and spread the mincemeat evenly over the pastry leaving a 2cm border along the longest edges. Fold one of the longest edges over the mincemeat then roll the pastry tightly into a sausage shape while gently pressing the pastry into the mincemeat. When you get to the other edge, brush it with milk and press down to seal in the mincemeat. Press both ends in gently to plump up the roll and chill for at least 30 minutes to firm it. (The mince pie roll may now be frozen whole or as portioned slices, see below, for up to 1 month.)

  3. Cut the roll into 12 rounds, about 3cm thick. Lay them evenly spaced on a large baking sheet and flatten them with your hand so they look like squashed Chelsea buns. Scatter the almonds on top and bake for 20-30 minutes until golden brown and the mincemeat sizzles. Leave to cool for 5 minutes – keep them separate so they don’t stick together. Eat hot with vanilla ice cream, or just as they are.

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Comments, questions and tips

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6th Sep, 2009
Only made these once, but I'd like to try the recipe again. Attempted them last christmas but they came out disastrous. My mincemeat just seeped all over the baking tray...I put it down to human error on my part though so I'll def try again this December!
1st Jan, 2009
This is a good recipe and very easy to make (whilst impressive to serve) however, make sure you use greaseproof paper and grease everything. I didn't on my first batch, couldn't get the mince pies off the baking tray and got fed up. Second go with paper and lots of grease came off perfectly.
26th Oct, 2008
These are an excellent twist on the traditional mince pie. They have been well received by my family for the past 3 years. I always make and eat the same day.
2nd Jan, 2008
Best mince pie I have ever made ! didnt put almonds on top so my little girl could eat them and she loved them, only last about 4 days before going a bit stale.
29th Dec, 2007
Would make again - must serve hot...with cream or ice cream


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