Last Updated on October 4, 2019 by Slow The Cook Down
A twist on a traditional mince pie, Mince Pie Pinwheels are so easy to make and are perfect for sharing with friends and family at Christmas. Made with a handful of festive ingredients, this sharing dessert only takes 10 minutes to put together and is the perfect sweet treat to enjoy of the holiday season.
Nothing quite says Christmas to me more than a classic British mince pie. For my readers in the US and further a field who may not be familiar, I employ you give this a go!
This plate is perfect to share with friends and family, alongside some warm mulled wine or a Baileys Candy Cane Cocktail. This is so straight forward to make, but looks like you have spent a fair bit of time slaving in the kitchen. Perfect party food!
To Make These Mince Pie Pinwheels, You Will Need
- Ready made puff pastry
- Mincemeat: It doesn't contain meat - a little about that a bit further down!
- Egg: Free run / organic
- Dried cherries
- Flaked almonds
- Powdered sugar: Also know as confectioners sugar or icing sugar
- A 10inch circular springform pan
How to Make Mince Pie Pinwheels
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Roll out the puff pastry so it is about ⅕ inch (for the Brits, the thickness of a £1 coin!)
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Using a knife spread the mince meat evenly over the pastry.
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Cut the pastry in half width ways, and then cut strips about 3cm wide. Roll up the strips into pinwheels.
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Lightly grease a 10inch spring form pan and place the pinwheels in so they are nice and snug. Brush a little beaten egg over the top and pop in the fridge.
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Pre-heat the oven to 350ºf / 180ºc.
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Once the oven is heated, put the tin in for around 30-40minutes until the pastry has crisped up. Take it out and leave it too cool completely.
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Once cool, sprinkle the almonds and cherries over the top, drizzle with some icing and serve.
What to do you serve mince pie pinwheels with?
This puff pastry treat, is totally good just by itself, but you can serve with ice cream, brandy sauce or whipping cream if you prefer.
What is mincemeat?
Don't let the name put you off! Mincemeat is not the same as minced meat! It's a mixture of chopped dried fruit, distilled alcohol (usually brandy), mixed peel, sugar and suet. Traditionally the suet was beef, but most ready bought mincemeats now are 100% vegetarian.
I used a store bought mincemeat for convenience, but you can make your own if you wish.
A twist on a classic British mince pie
Mince pies have such a special place in my heart, we would make them in school when I was about 10 years old and sell them at the Christmas fair and they were one of my favorite treats during the holidays. The traditional pies are made with a shortcrust pastry, so I decided to mix things up and use puff pastry as my base - it's just so much lighter.
Rather than serve individual pies, I though it so much more fun and social to make one giant mince pie made from individual pinwheels, that you can serve to the table and everyone can get stuck in.
Top Tips to Make Mince Pie Pinwheels - Tear and Share
- Let the pastry come to room temperature before rolling it out.
- Be sure to grease your pan before adding the pinwheels.
- Be sure to rest the pinwheels in the fridge for at least 30 minutes before baking them.
- If you are trying to get ahead with your Christmas prep, once you've assembled the rolls, you can pop it in the freezer. Just defrost it in the fridge the night before you want to bake it.
- Let it cool to room temperature before you ice it.
- Keep any leftovers in an airtight container.
- A custom from the middle ages says that if you eat a mince pie on every day from Christmas to Twelfth Night (evening of the 5th January) you will have happiness for the next 12 months!
Be sure to check out these other Christmas Recipes!
- Cranberry Sauce with Port and Orange
- Roast Potatoes
- Christmas Tree Cheese Ball
- Christmas Present Cakes
- Red Onion Gravy From Scratch
I love hearing from you!! If you have tried these mince pie pinwheels, be sure to scroll down, give it a star rating and let me know what you thought!
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Mince Pie Tear & Share
Ingredients
- 17.5 ounces ready made puff pastry (500g)
- 21 ounces mince meat (600g)
- 1 beaten egg
- 1.75 ounces dried cherries (50g)
- handful of almond flakes
- Icing (powdered sugar mixed with water)
Instructions
- Roll out the puff pastry so it's about ⅕ inch thick (for the Brits - the thickness of a £1 coin!).
- Using a knife spread the mince meat evenly over the pastry.
- Cut the pastry in half width ways, and then cut strips about 3cm wide. Roll up the strips into pinwheels.
- Lightly grease a 10inch circular spring form pan and place the pinwheels in so they are nice and snug. Brush a little beaten egg over the top and pop in the fridge for 30 minutes.
- Pre-heat the oven to 350ºf / 180ºc.
- Once the oven is heated, put the tin in for around 30-40minutes until the pastry has crisped up. Take it out and leave it too cool completely.
- Once cool, sprinkle the almonds and cherries over the top, drizzle with some icing and serve.
Notes
- Let the pastry come to room temperature before rolling it out.
- Be sure to grease your pan before adding the pinwheels.
- Be sure to rest the pinwheels in the fridge for at least 30 minutes before baking them.
- If you are trying to get ahead with your Christmas prep, once you've assembled the rolls, you can pop it in the freezer. Just defrost it in the fridge the night before you want to bake it.
- Let it cool to room temperature before you ice it.
- Keep any leftovers in an airtight container.
- A custom from the middle ages says that if you eat a mince pie on every day from Christmas to Twelfth Night (evening of the 5th January) you will have happiness for the next 12 months!
Nutrition
I'll be honest, I have never had minced pie before. But this looks absolutely gorgeous!
Clever variation of an old favourite.