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Mince Pie Pinwheels or Mincemeat Pinwheels, a delicious twist on the classic Christmas dessert, mince pies. They are so quick and easy to make, and we only need two ingredients: puff pastry and mincemeat. The ingredients can be homemade, but the store-bought ones are just as good, and way quicker to use.
If you ask me about the first sweet treat that comes to my mind when I think of Christmas, it has to be the mince pies. After living in the UK (and now Isle of Man) for over 13 years, I can't possibly not link one to another. They are rich, overly sweet and buttery, and have the best Christmas flavour.
Not that making them at home is hard, but how about we make them extra easy by swapping the shortbread crust with puff pastry, and making them into mince pie pinwheels?
The prep is minimal, you don't even need 2 minutes from start to finish, and they are out of the oven in less than 30 minutes. Dead easy, right?
Now, they are already really sweet, and I mean sweet enough to give you instant diabetes, but that little sprinkle of powdered sugar makes them extra pretty, so why, not, feel free to use some.
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What is mincemeat
How to make mincemeat or mince pie pinwheels
Other mincemeat recipes
Mince Pie Pinwheels
What is mincemeat
And if you wonder if mincemeat has any meat in it, no, not at all. The modern mincemeat is just a mixture of chopped dried fruit, sugar, syrup, spices and spirits, although originally it did contain meat, way back in time.
The meat and fruit pies can be traced back to the 15th century, it's amazing how some recipes have stood the test of time after so long, even if they are a little bit different nowadays.
How to make mincemeat or mince pie pinwheels
Again, I never complicate my life making my own puff pastry. It must be a lot nicer, flakier, tastier, you name it, but good gracious God and heavens above, who has time to waste on homemade puff pastry? Even if I did have free time, which I hardly ever have, I would still spend my time on something a lot more productive.
So, store-bought puff pastry it is! Some larger supermarkets have the all-butter version, which is a lot pricier, but it does taste better. Otherwise, the regular one is absolutely fine. I used ready-rolled puff pasty, but the block one is also fine.
roll out the puff pasty sheet on a non-stick paper
spread the mincemeat over the puff pastry, making sure the edges are clear
roll the puff pastry into a large sausage - I roll from right to left, rather than down to up (it it makes any sense), as otherwise you will end up with more pinwheels, but they will not be as large
use a sharp knife to cut 10 slices, then arrange them on a non-stick baking tray
bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden
And that's it, some gorgeous mince pie pinwheels for that sweet tooth! This is indeed a very merry and sweet Christmas!
Other mincemeat recipes
Mincemeat Loaf Cake
Apple and Mincemeat Crumble
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Mince Pie Pinwheels
Mince Pie Pinwheels or Mincemeat Pinwheels, a delicious twist on the classic Christmas dessert, mince pies. They are so quick and easy to make, and we only need two ingredients: puff pastry and mincemeat. The ingredients can be homemade, but the store-bought ones are just as good, and way quicker to use. Christmas would not be the same without mince pies, and these little beauties are the next best thing.
Creme fraiche Supremely light and kissed with a lactic tang, creme fraiche is the hot mince pie's most elegant cooling counterpoint. Single or double cream Either will grease the wheels, so to speak. Custard There is something magical about the contrast between hot mince pie and cold cream on the same plate.
Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months.
According to reports, medieval people believed that if you ate a mince pie every day between Christmas and Twelfth Night, you'd be brimming with luck and happiness for the next 12 months. While there may not be any truth in the old myth, the tradition of eating mince pies every Christmas has certainly stuck.
A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet.
Hot, cold or slightly warmed.Top off or top on. Custard, cream, clotted cream, ice cream, brandy cream, brandy butter or, dare we say it, hard, crumbly cheese… The ways to serve a mince pie are practically endless.
Heat a pile of mincemeat in a pan with sugar, orange and lemon juice, orange peel, half a cinnamon stick and brandy, wait for it to thicken and then stir in some whipping cream.
English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year. Another English custom is for all the family to take a turn in stirring the mincemeat mixture whilst making a wish.
Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.
And it turns out we are not alone! With the national average for mince pie devourment sitting at a hefty 19 per person1, and total UK annual consumption estimates sitting somewhere between 800m and a staggering 1 billion2, it's clear that we're a nation of mince pie lovers. Or are we?
By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.
A good mince pie is a delicately spiced, sumptuously light fruit filling encased in a buttery, crumbly crust. They're like souffles in that they're incredibly easy to do badly, but when baked properly they are a gustatory delight!
A mince pie is a sweet pie made with dried fruits and spices and, usually, encased in either a rich shortcrust or flaky pastry case. A Scotch Pie is a savoury pie made with, usually, minced mutton and spices and put in a hot water crust pastry shell.
How to Serve Mince Pies. Mince pies are delicious served hot or cold, on their own or with brandy butter, or with cream or even a good vanilla ice cream. They're wonderful with a hot cup of tea, as well as with sherry, Madeira, and port.
For afters on Christmas day, my mum always used to make mince pies with savoury rather than sweet pastry, and I've carried this on. I use shop-bought mincemeat and I like to eat them warm, with a dollop of crème fraîche.
Grissini, cheese straws. Or pop a Camembert into the oven and serve with the above! Depends how long you want them to stay for. Mince pies and mulled wine is fine for a couple of hours gathering.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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