Whirly Mince Pies

A popular snack at Christmas.


1 sheet ready rolled puff pastry 1 jar mincemeat
1 tablespoon milk 2oz (50g) golden caster sugar
1 oz (25g) flaked almonds  


  1. Preheat oven to 200ºC/ fan oven 180ºC/ gas 6.
  2. Sprinkle work surface or board with the sugar.
  3. Unroll the pastry and roll it until it is one quarter bigger lengthways (eg still rectangular)
  4. Spoon the mincemeat on to the pastry and spread it out leaving a clear border of around ¾” (2cm) along the long edges.
  5. Fold one of the longest edges over the mincemeat and then roll the pastry tightly into a long sausage shape, gently pressing the pastry into the mincemeat as you go.
  6. Brush the other long edge with the milk and press down to seal in the mincemeat.
  7. Wrap in cling film and chill in the fridge for about 30 mins.
  8. Carefully slice the sausage into ½” (1cm) slices.
  9. Lay the whirls onto a baking sheet and press down lightly so they are slightly “squashed”.
  10. Scatter the almonds over the top.
  11. Bake for around 15-20minutes until golden brown and the mincemeat is sizzling.
  12. Leave to cool for about 5 minutes, separately them if necessary so that they don’t stick together.

The Whirly Mince Pies can be frozen for up to 1 month at either Stage 7 or Stage 9.



Almond flakes