Mince Pies

Spelt Bread Finish


Makes 12 Mince Pies & 1 Jar of Mince Pie Filling

For the Filling

  • 1 Cooking Apple Grated
  • 125g Raisins
  • 125g Sultanas
  • 50g Dates – Chopped
  • 25g Flaked Almonds
  • 1 tsp Mixed Spice
  • ½tsp Ground Cinnamon
  • ½tsp Ground Nutmeg
  • 350ml Apple Juice
  • 125g Dark Muscovado Sugar
  • 75g Butter

For the Pastry

  • 225g Spelt Flour
  • 125g Butter – Cold and Diced
  • 75g Sugar
  • 1 Egg
  • 1 Tbsp Water


  1. Spelt BreadSpelt Bread
  2. Place the Grated Apple, Dried Fruit, Flaked Almonds and Spices into a mixing bowl. In a pan warm the apple juice, pour over the dried fruit mixture, cover and allow to soak for 4 hours or ideally overnight. This is so the dried fruit can soften and the flavours can infuse. Spelt Bread (2)
  3. Place the soaked mixture into a pan on a low heat, add the Muscovado Sugar and simmer for 10 minutes or until the mixture thickens and there is little liquid left in the pan. Spelt Bread (3)
  4. Stir in the Butter and take the pan off the heat. Place half of the mixture into a sterilised jar and put the lid on while still hot as it will create a vacuum seal. Allow the other half of the mixture to cool to make the Mince Pies. Spelt Bread (5)
  5. To make the pastry, rub the cold Butter into the flour until it resembles breadcrumbs then stir in the sugar. In a separate bowl, whisk together the egg and a tablespoon of water. Pour the egg mix a little at a time into the flour mix and combine until a dough forms. Cling film the dough and put in the fridge for 20 minutes. Spelt Bread (6)
  6. Roll out the pastry thinly and cut out 12 discs using a 7 cm round cutter and press them into the shallow cupcake tins allowing a little to hang over the edges, place 1½ teaspoons of filling into each of the pastry cups. Re-roll the pastry and cut out the 12 lids using a 6 cm round cutter, put on the lids and crimp so that the filling does not spill out while cooking. Using a pair of scissors, do 2 small cuts to allow the steam out of the pies. Spelt Bread (6)
  7. Bake for 15-20 minutes or until golden brown, take out of the tin and dust with icing sugar. Spelt Bread (6)