Low Fat Traditional Mince Pie
Indulge in the festive spirit without the guilt with this Low Fat Traditional Mince Pie recipe! Less butter and a low-sugar mincemeat filling make these pies a lighter alternative to the classic holiday treat, perfect for those watching their intake. With just a few wholesome ingredients like reduced-fat butter and all-purpose flour, you can create a flaky pastry that encases the sweet and spiced mincemeat filling beautifully. These delightful pies are easy to prepare, with a prep and bake time of under an hour, and are ideal for sharing around the holidays. Whether you enjoy them warm or dusted with icing sugar for a decorative finish, these mince pies bring all the traditional flavors of the season with a healthier twist. Try this recipe to wow your family and friends without compromising on taste or texture!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 50 g Cold unsalted butter (reduced-fat)
- 4 tbsp Cold water
- 0.25 tsp Salt
- 400 g Low-sugar mincemeat (store-bought or homemade)
- 1 tbsp Icing sugar (for dusting, optional)
- 1 unit Egg (beaten, for glazing)
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F. Lightly grease a 12-cavity muffin tin.
In a mixing bowl, combine the all-purpose flour and salt. Rub the reduced-fat butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the cold water a tablespoon at a time and mix gently until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in clingfilm, and refrigerate for 20 minutes.
Roll the chilled dough out onto a lightly floured surface to a thickness of about 3mm (1/8 inch). Use a round cutter (approximately 8-10cm in diameter) to cut out 12 circles for the pie bases. Press each circle into the muffin tin cavities.
Using a smaller cutter (approximately 6cm in diameter), cut out 12 smaller circles for the pie lids. Set these aside.
Fill each pastry base with about 1 heaped tablespoon of the low-sugar mincemeat. Be careful not to overfill, to avoid spillage during baking.
Place the smaller pastry circles (lids) on top of each filled pie base. Press the edges gently to seal. Use a sharp knife to cut a small slit in the top of each pie to allow steam to escape.
Brush the tops with beaten egg to achieve a golden glaze during baking.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden and crisp.
Remove the pies from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust the mince pies lightly with icing sugar for a festive touch, if desired.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 88.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 140 mg | 11% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
