Cinnamon Swirl Mincemeat Pies Recipe

Introduction

These cinnamon swirl mince pies combine the warmth of cinnamon with sweet mincemeat encased in buttery puff pastry. Perfect for festive gatherings or cozy afternoons, they offer a delightful twist on the classic treat.

Ingredients

• 320g sheet of all-butter puff pastry
• 2 tbsp golden caster sugar
• 1½ tbsp ground cinnamon
• Melted butter, for the tin (optional)
• 400g jar mincemeat (check the label if you’re vegetarian)
• 1 egg, beaten

Instructions

1. Step 1: Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on a lightly floured surface, then roll out to a 45 x 30cm rectangle.
2. Step 2: Combine the golden caster sugar and ground cinnamon, then sprinkle the mixture evenly over the pastry.
3. Step 3: Roll up the pastry lengthways to create a long log. Slice the log into 24 rounds about 2cm thick each.
4. Step 4: Lightly roll each round until they form discs large enough to fit the holes of a 12-hole non-stick mini muffin tin. If your tin is not non-stick, brush each hole with melted butter.
5. Step 5: Place half of the discs into the muffin tin holes, pressing them firmly into the bases and up the sides to form mini cases.
6. Step 6: Divide the mincemeat evenly among the pastry cases, then top each with one of the remaining discs.
7. Step 7: Chill the filled tin in the refrigerator for 30 minutes to firm up the pastry.
8. Step 8: Brush each mince pie with the beaten egg for a golden finish.
9. Step 9: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

Tips & Variations

• For extra flavor, add a splash of brandy or orange zest to the mincemeat before filling.
• If you prefer, dust the finished pies with icing sugar instead of brushing with egg for a lighter glaze.
• Use a mini muffin tin for perfectly sized pies, but a regular muffin tin can be used for larger portions.
• Freeze the uncooked pies after shaping and chilling; bake from frozen, adding a few extra minutes to the cooking time.

Storage

Store cooled mince pies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. To reheat, warm in a low oven (about 150C) for 5-10 minutes until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ready-made puff pastry for this recipe?

Yes, using all-butter ready-made puff pastry saves time and works perfectly to give the pies a flaky, golden crust.

Is mincemeat vegetarian?

Not always. Traditional mincemeat contains suet, which is animal-based. Look for vegetarian-friendly mincemeat or check labels carefully if you want to avoid animal products.

Cinnamon Swirl Mincemeat Pies Recipe

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★★★★★

4.9 from 58 reviews

• Author: Luna
• Total Time: 55 minutes
• Yield: 24 mini mince pies 1x

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Description

These delightful Cinnamon Swirl Mince Pies add a festive twist to the traditional mince pie. Made with buttery puff pastry rolled in cinnamon sugar, filled with rich mincemeat, and baked to golden perfection, they are the perfect bite-sized treat for the holiday season or any cozy gathering.

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Ingredients

Scale 1x2x3x

Pastry and Topping

• 320g sheet of all-butter puff pastry
• 2 tbsp golden caster sugar
• 1½ tbsp ground cinnamon
• Melted butter, for greasing the tin (optional)
• 1 egg, beaten (for glazing)

Filling

• 400g jar mincemeat (ensure vegetarian if required)

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Instructions

1. Preheat the oven: Set your oven to 200°C (180°C fan) or gas mark 6 to ensure it reaches the right temperature for baking the mince pies evenly.
2. Prepare the pastry: Unroll the pastry on a lightly floured surface and roll it out to a 45 x 30cm rectangle. Combine the golden caster sugar and ground cinnamon in a bowl, then sprinkle this mixture evenly over the pastry.
3. Form the cinnamon swirl log: Carefully roll the pastry lengthwise to create a long log with the cinnamon sugar inside, making sure it is tight and even.
4. Cut pastry rounds: Slice the log into 24 pieces, approximately 2cm thick each. Lightly roll each piece into a disc large enough to fit into a 12-hole non-stick mini muffin tin.
5. Prepare the muffin tin: If your tin is not non-stick, brush each muffin hole with melted butter to prevent sticking. Place half the discs into the muffin holes, pressing them down firmly to create a base and sides for the pies.
6. Add the filling: Divide the 400g of mincemeat evenly among the pastry bases, filling each case without overfilling.
7. Seal the pies: Top each filled case with the remaining pastry discs, gently pressing the edges to seal the pies.
8. Chill before baking: Refrigerate the assembled mince pies for 30 minutes. This helps the pastry to firm up and retain its shape during baking.
9. Apply egg wash: Brush the tops of the pies with beaten egg to achieve a shiny, golden finish.
10. Bake the mince pies: Place the tin in the preheated oven and bake for 20-25 minutes, or until the pies are puffed up and golden brown.
11. Cool and serve: Allow the mince pies to cool slightly in the tin before removing. Serve warm or at room temperature as a delightful treat.

Notes

• Using all-butter puff pastry gives the pies a rich, flaky texture ideal for festive treats.
• Ensure the mincemeat is suitable for vegetarians if needed by checking the label carefully.
• Chilling the pies before baking is key for maintaining their shape and preventing puff pastry from shrinking too much.
• For a glossy finish, don’t skip the egg wash before baking.
• You can store leftover mince pies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: cinnamon, mince pies, puff pastry, festive dessert, holiday baking, Christmas treat