Mince Pie Pinwheels
These mince pie pinwheels are super easy, child-friendly and require just a couple of ingredients to make! They’re a delicious alternative to traditional mince pies.
What’s better than a traditional mince pie?
A puff pastry mince pie! Especially one that’s free from eggs and dairy.
That’s right!
The ingredients in this recipe are all vegan-friendly. All you need is a pack of ready-rolled pastry and a jar of mincemeat.
These are very similar to cinnamon rolls, except they’re filled with fruit instead of cinnamon!
What is mincemeat?
If you’re not from the UK, you might be thinking about mince made from actual meat. But you’d be wrong!
Traditionally, in the middle ages, mince pies were actually made with minced animal meat (hence the name), along with fruit and a preserving liquid.
Nowadays, it doesn’t typically contain any animal products. Mincemeat is usually made up of a mixture of dried fruits, spices, citrus peel, and sometimes brandy or other spirits.
It’s super sweet and tastes delicious paired with puff pastry in this recipe.
Want more festive vegan desserts? Try these:
How to make mince pie pinwheels
For this recipe, you will need:
- 1 pack of ready-rolled puff pastry (roughly 375g, I used Tesco’s own brand)
- 1 jar of festive mincemeat (make sure it’s vegan-friendly). Again, I used Tesco’s own.
- A few tablespoons of soy milk (or any other plant-based milk) for brushing the pastry with. This is used instead of a traditional egg wash.
- Some icing sugar to dust on top after baking.
Step 1:
Preheat your oven to 220°C/ 430°F (or 200°C / 400°F if using a fan or convection oven).
Have a large baking tray at the ready and make sure it’s lined before baking. I used the baking paper that came with the sheet of puff pastry.
Step 2:
Unroll the puff pastry so it’s laid out flat.
Empty the whole jar of mincemeat onto the pastry sheet and spread it out evenly. Make sure to get right to the edges so it’s evenly distributed when you roll it up.
Step 3:
Starting from the short end, roll up the pastry into a log. Make it tight but not too tight so that the filling spills out of the edges.
Step 4:
Cut the log into 8 equal-sized slices. Then place the slices onto your lined baking tray.
Step 5:
Use a pastry brush to brush each slice with some soy milk. This will make them turn a lovely golden brown colour on top as they bake.
Step 6:
Bake the pinwheels for 12-15 minutes, or until they are golden brown on top.
Remove them from the oven and let them cool completely on the tray.
When removing them from the tray, you may need to use a spatula to prevent breakage as the filling might cause them to stick.
Step 7:
Once they’re completely cool, use a sieve to dust them lightly with the icing sugar and enjoy!
FAQ
These are best enjoyed fresh but will keep well for 2 days if stored appropriately. After this time, they’ll still be edible but will become less crisp and a little soggy.
They should be stored in an airtight container either in the fridge or in a kitchen cupboard. I think they taste better stored at room temperature but it’s a personal preference.
Absolutely. There are tonnes of recipes online for homemade mincemeat. The reason I chose to use jarred was to save time and money, and to make it easy for children to help make them!
I really hope you enjoy this recipe! Let me know what you think by leaving a rating and/or comment below.
Happy baking!xo
Mince Pie Pinwheels
A puff pastry twist on traditional mince pies.
Ingredients
- 375 g Ready-rolled puff pastry (13oz)
- 400 g/14oz Vegan mincemeat (use store bought or homemade)
- Few Tablespoons soy milk (for brushing the pastry)
- Icing sugar, to dust
Instructions
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Preheat your oven to 220°C / 430°F (200°C/400°F if you're using a fan or convection oven). Have a large baking tray ready to use.
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Unroll the puff pastry and lay it out flat.
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Empty the whole jar of mincemeat onto the pastry sheet and spread it out evenly using an offset spatula or butter knife. Make sure to get all the way to the edges so the pinwheels are evenly filled.
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Starting from the short end, roll the pastry up into a log. Make the roll as tight as you can without the filling spilling out of the edges.
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Use a sharp knife to cut the log into 8 equal-sized pieces.
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Use the baking paper from your ready-rolled pastry to line your tray. Transfer the pinwheels to the tray.
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Lightly brush each pinwheel with soy milk and bake for 12-15 minutes, or until they become golden brown on top.
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Let them cool completely then remove them from the tray. You may need to use a spatula to prevent breakage as they can get quite sticky!
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Top them with a light dusting of icing sugar and enjoy!
Recipe Video
Recipe Notes
- Store in an airtight container at room temperature. Best enjoyed within 2 days.
