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Close up shot of lighter mince pies dusted with icing sugar
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Lighter Mince Pies

Servings 12 mince pies
Author Domestic Gothess

Ingredients

Mincemeat:

  • 85 g (3oz) currants
  • 85 g (3oz) raisins
  • 85 g (3oz) sultanas
  • 85 g (3oz) dried figs chopped
  • 50 g (1.75oz) candied mixed peel
  • 60 g (2oz) reduced fat vegetable suet
  • 3 Tbsp Splenda granulated
  • 25 g (1oz) almonds chopped
  • 1 small bramley apple (about 200g prepared weight) peeled, cored and finely diced
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • pinch ground cloves
  • finely grated zest and juice of 1 large orange
  • drop of water as needed
  • 3 Tbsp rum or brandy

Pastry:

  • 300 g (2 + ½ cups) plain (all-purpose) flour
  • ¼ tsp salt
  • 160 g (⅔ cup) vegan spread (I used Violife), cold (or cold unsalted butter)
  • 2 Tbsp Splenda granulated
  • 1-2 Tbsp ice water

Instructions

Mincemeat:

  • To make the mincemeat, place all of the ingredients apart from your choice of alcohol into a pan over a low heat. Cook at a gentle simmer, stirring regularly, for 10 minutes; add a drop of water if the mixture seems too dry.
  • Remove from the heat and leave to cool until just warm then stir in the alcohol. Cover and refrigerate until needed.

Mince Pies:

  • Place the flour and salt in a large bowl and add the spread. rub in with your fingertips until it resembles fine breadcrumbs. Stir in the Splenda then gradually add ice water, a drop at a time, until the pastry comes together into a ball. Wrap in clingfilm and refrigerate for an hour.
  • Preheat the oven to 200C/400F/gas mark 6. Roll the pastry out thinly on a lightly floured surface and use a 9cm round cutter to cut out 12 circles of pastry.
  • Press the rounds of pastry into a 12 hole muffin tin, they won't come all the way to the top of the cavity. Fill each one with a spoonful of the mincemeat (you won't need all of the mincemeat).
  • Re-roll the pastry scraps and cut out 12 star shapes. Place a star on top of each pie then bake for 20-25 minutes until pale golden.
  • Leave the pies to cool in the tin for five minutes then carefully turn them out onto a wire rack to cool completely.