Make and bake a batch of these Slimming World mine pies in just 40 minutes with this easy recipe.
No one should have to say 'no thank you' to mince pies at Christmas, even if you're on a health kick. These Slimming World mince pies use less pastry in the topping than regular versions, to keep the calories down. At only 3½ Slimming World 'syns' per pie, you can even afford to have more than one. They're so delicious that people who aren't following the Slimming World plan will happily enjoy them - even Santa would approve. In fact, this is one of our most popular mince pie recipes.
Ingredients
- Low calorie cooking spray
- 227g/ 8oz plain flour
- Pinch of salt
- 113g/ 4oz butter or margarine, cut into small cubes
- 16 level tbsp mincemeat
- 1 level tsp icing sugar, to dust
WEIGHT CONVERTER
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly spray some bun tins with low calorie cooking spray.
- Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat and gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the fridge for 30 minutes.
- Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 7.5cm/3 inch fluted cutter. Use to line the prepared bun tins.
- Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a star cutter. Use to decorate the tops of the tarts.
- Bake in the oven for about 15 minutes, until the pastry is crisp and lightly coloured. Cool on a wire rack and dust lightly with the icing sugar.
Top tips for making Slimming World mince pies
Store the mince pies for up to 4 days in a sealed container. If you want to keep them longer, freeze them unbaked and then cook straight from frozen, until the pastry is golden and the filing is piping hot.
How should I serve these Slimming World mince pies?
To make your plate Slimming World ready, serve your mince pies with a crisp, juicy apple, peeled and cut into chunks, and the segments from a plump, peeled satsuma. You can also add a cube of cheddar or Lancashire cheese. We know this is a divisive suggestion, but cheese and mincemeat go surprisingly well together.
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