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Tasty Christmas recipe – mincemeat slice

A close-up of a mincemeat slice, showing golden pastry stars on top of a bubbling mincemeat pie.
Adapted from a recipe from Edinburgh New Town Cookery School. If you’re tired of making mince pies every year, here’s something a little different. Follow these 8 simple steps to make a tasty mincemeat slice.



340g plain flour

225g unsalted butter

85g ground almonds

100g caster sugar

2 egg yolks

30ml iced water

Homemade ‘instant’ mincemeat

This mincemeat does not contain suet. It should be used within a week and should be stored in the fridge.

60g melted butter

85g sultanas

85g seedless raisins

85g currants

50g mixed peel

1 grated apple without core and pips

Grated rind of 1 clementine

Grated rind of 1 lemon

60g dark muscovado sugar

1 chopped banana

1 tsp mixed spice

15ml brandy

Icing sugar to dust


1. Make the mincemeat by combining the ingredients.

2. Combine the pastry ingredients in a food processor and pulse until the dough forms a firm ball. Wrap in cling film and chill for 30 minutes in the fridge.

3. Use just under half the pastry to line a Swiss roll tin or 10-inch tart case.

4. Roll out the remaining pastry and cut into as many biscuits as possible with a star-shaped biscuit cutter.

5. Put the mincemeat into the pastry case and spread to cover the base.

6. Cover with overlapping stars.

7. Chill in the fridge for 20 minutes then bake for 40 minutes in a preheated oven at 180C, lowering the temperature if it gets too brown.

8. Allow to cool slightly and dust with icing sugar.