Mince Pies - lower sugar recipe

The quantities here will be enough to make around 30 pies.

Making the Pastry


  • 8 oz margerine, cubed, at room temperature
  • 1 lb all purpose flour
  • 2 oz sugar substitute (we've found Splenda tends to work best but use whichever you prefer)
  • 2 egg yolks


  1. Sift the flour into your mixing bowl
  2. Add the margerine and rub into the flour using your fingertips until the consistency of fine breadcrumbs
  3. Mix in the sugar substitute
  4. Make a well in the centre and add the egg yolks and about a tablespoon of cold water to make a soft dough. Knead gently until smooth and no longer sticky
  5. Optional: chill for 30 minutes (perhaps while you are making the mincemeat?)

The Mincemeat


  • 3 oz bramley apples, cored and chopped small
  • 6 oz mixed dried fruit
  • 1 oz shredded low-fat suet
  • 2 oz sugar substitute
  • Juice and grated zest of half an orange or lemon
  • 1 level teaspoon of mixed ground spice
  • 1 pinch ground cinnamon
  • 1 pinch fresh grated nutmeg
  • 1 small handfull whole almonds, chopped (optional)


  1. Put all the ingredients into a saucepan
  2. Cook on a low heat mixing frequently, until everything is soft and thoroughly combined
  3. Remove the pan from the heat allow the mixture to cool, stirring occasionally
  4. Once cold, mix thoroughly



  • Round pastry cutter
  • Enough bun tins to cook 30 pies
  • Optional: A little milk (or a beaten egg) to glaze


  1. Roll out your pastry to about 3mm (eighth of an inch) thickness
  2. Cut one large circle for the base, and a smaller one for the lid
  3. Place the base in a bun tin and loosely fill with the mincemeat mixture
  4. Put the lid on top and pinch around the edge to join it to the base
  5. Optional: brush the lid with milk or a beaten egg to glaze
  6. Repeat until all your pastry and mincemeat is used up! If you have leftover pastry, why not use it to decorate the pies?


  1. Preheat the oven to gas mark 6 or 200°C - fan ovens may vary, we suggest about 180°C
  2. Bake for around 20 minutes until golden
  3. Remove from the oven and leave to cool for 5 minutes, then remove from the tin and place on a wire cooling rack