Chunky mince pie slices

Chunky mince pie slices

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(15 ratings)

Prep: 15 mins Cook: 20 mins


Makes 15 slices
Inject some Christmas spirit into the workplace with these easy to share slices

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal204
  • fat10g
  • saturates3g
  • carbs27g
  • sugars17g
  • fibre1g
  • protein3g
  • salt0.21g
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  • 280g mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 25g pecan, mix of broken and whole
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 25g pistachio, halved lengthways
  • 2 tbsp flaked almond
  • 25g dried cranberries
  • 1⁄2 apple, cored and finely chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • finely grated zest 1 lemon, plus 2 tsp juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 375g ready-rolled puff pastry
  • 1 rounded tbsp ground almonds
  • beaten egg to glaze (optional)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g icing sugar


  1. Heat oven to 220C/fan 200C/gas 7. Combine the mincemeat with the nuts, cranberries, apple and lemon zest.

  2. Unroll the pastry and lay it on a lightly floured work surface. Slice off a strip across one end to leave a 23cm square of pastry. From the strip, cut out 15-30 star shapes (depending on whether you want 1 or 2 stars per slice). Thinly re-roll the pastry trimmings until it is all used up. Lay the pastry square on a baking sheet and scatter over the ground almonds. Carefully spread the mincemeat mixture over so that it comes right to the edge of the pastry (the mincemeat shouldn’t spread when baked). Lay the stars in lines across the mincemeat, slightly overlapping them if necessary to fit, so you can cut out 15 slices when baked. Brush the stars with egg to glaze, if you like.

  3. Bake for 15 mins or until the pastry is golden. Leave to cool. Meanwhile, mix the icing sugar with 2 tsp lemon juice. Drizzle over the cool pastry and cut into 15 slices.

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Comments, questions and tips

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11th Dec, 2016
I got really soggy pastry in the middle, so could only really use the edge ones- but even these weeent great! Not sure what went wrong having read the oither comments! Actual flavour was great!
18th Dec, 2011
Amazing - just made 2 batches for work. Will definitely make again
10th Dec, 2011
I made this recipe several times last year and it's so delicious! Much better than traditional mince pies in my opinion. I plan to make it several times this Christmas as it goes down a treat with mulled wine (or at anytime!). Very simple to make as well. Yum!
6th Dec, 2011
17th Oct, 2010
Please can someone let me know at which point i can freeze these? They look delicious!
21st Dec, 2009
An absolute hit!! I used Walnuts in place of pecan nuts - after being told by several people they don't eat mince pies there wan't even a crumb left on the plate.
9th Dec, 2009
Made these last year. Absolutely gorgeous! Will be making them again..
whitechoco84's picture
8th Dec, 2009
Can't wait to make them!
24th Nov, 2008
I ended up having to make these 4 times last year as everyone loved them so much! My grandad had lost all sense of appetite & taste after an illness yet these have so much flavour that he loved them & wolfed them down! A massive hit in our household, so easy to make and will definately be making them again this year
21st Nov, 2008
these look really yummy, so will try these this xmas. Wonder if they will taste nice warm with cream?


18th Dec, 2013
Just taken the slices out of the oven. Although they look good, they don't seem to have risen much in the middle of the pastry, infact they look as if they are uncooked in the middle. I marked them out into 15 squares, and placed the filling in the centre of each square, so as to have individual slices already marked this how they look uncooked? I had hoped they would look more like individual cakes with a puff pastry border all around. Maybe should have stuck to recipe??? Where did I go wrong????
goodfoodteam's picture
24th Dec, 2013
Cutting the slices before you baked them shouldn’t have made too much difference. Perhaps your oven may not have been hot enough if the pastry was uncooked in the middle. You can check the temperature using an oven thermometer, or next time try baking them as one and cutting as we haven't tested the recipe using the method you tried. 
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