Mince Pie Pastry Swirls (Vegan Gluten-Free)
Packed with festive mincemeat and spices, these Mince Pie Pastry Swirls are minimal effort and maximum flavour. They are golden, flaky and delicious and have a fruity delicious flavour great with a sticky glaze.
I love mince pies and I also love making pastries and buns, but sometimes you want to make something a bit quicker and a little different. These swirls are the perfect bake to try out this festive season when you are low on time but want to make something impressive. Plus, if you use shop-bought mincemeat, these come together even easier and quicker. They have a golden flaky pastry swirl loaded with sticky fruity and spiced mincemeat and are finished off with a simple icing sugar glaze.
Why will I love these pastries?
These pastries are amazing:
- Packed with homemade fruity mincemeat
- Flaky golden pastry that’s buttery and rich
- Naturally vegan and easily gluten-free
- Egg-free, dairy-free and nut-free
- Easy to make in a few minutes
- Even quicker if you use shop-bought mincemeat
- Requires minimal ingredients
- Maximum flavour
- Tastes like pastries and mince pies together
- Served with a simple icing sugar glaze
- Homemade mincemeat is much lower in sugar and contains no suet
- Great to make ahead of time
- Uses pre-rolled pastry for minimal effort
- Delicious warm or cold
- Will keep for 3-5 days in a container
- Everyone will love them
- Delicious all year round
If you already love the sound of these pastries, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourites and recommended products in the “shop the recipe” section.
For the mincemeat:
- Apple: core and chop the apple into small pieces to add lots of natural sweetness and fibre to the mix, as well as texture.
- Dried mixed fruit: I use a mix of raisings, currants and dried mixed peel, too.
- Orange juice: this adds fruitiness, and you can use apple juice, too.
- Spices: cinnamon, ginger and mixed spice work well here.
- Coconut sugar: for sticky sweetness. This recipe uses a lot less sugar than most and is still delicious.
- Chia seeds: for added omega goodness.
To make the pastries:
- Puff pastry sheet: I use a pre-rolled sheet of puff pastry (most are accidentally vegan and use a GF one where needed). Or, use regular puff pastry and roll it out.
- Olive oil: for brushing over the pastries before they bake.
- Icing sugar: and water to make the glaze.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use the gluten-free pastry sheets. Keep these nut-free, by checking your pastry and following the recipe.
How do I make them?
These are simple to make:
- Start with the mincemeat: add all of the ingredients apart from the chia seeds to a saucepan and warm through.
- Warm for 15 minutes until sticky: and then stir in the chia seeds.
- Allow to cool and keep in a sealed container: until ready to use.
- Unroll the pastry: on a flat surface.
- Spread the mincemeat all over: covering all of the pastry.
- Roll up the pastry: the same way it was rolled to avoid cracks.
- Slice the roll into individual pastries: and place on a lined baking tray.
- Brush with olive oil: and bake in the oven for 25 minutes or until golden brown.
- Stir the icing sugar and water: for the glaze.
- Drizzle the glaze over the pastries: and enjoy.
How long will they last?
These pastries will keep for 3-5 days in a sealed container (in the fridge overnight) and you can warm them back up to eat, too. Simply pop them back in the oven for 5 minutes or the microwave for 30 seconds.
What other recipes can I try?
For more festive bakes:
- Chocolate Snowman Cupcakes
- Chocolate Orange Salami
- No Bake Gingerbread Cheesecake
- Orange Cream Cheese Mince Pies
- Christmas Pudding Chocolate Tiffin
Mince Pie Pastry Swirls (Vegan Gluten-Free)
Packed with festive mincemeat and spices, these Mince Pie Pastry Swirls are minimal effort and maximum flavour. They are golden, flaky and delicious and have a fruity delicious flavour great with a sticky glaze.
Ingredients
For the Mincemeat:
- 1 apple, cored and chopped small
- 250g dried mixed fruit
- 100ml orange juice
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp mixed spice
- 3 tbsp coconut sugar
- 1 tbsp chia seeds
For the Pastries:
- 1 x pre-rolled sheet puff pastry
- 1 tbsp olive oil, or plant-based milk
- 60g icing sugar
- 2 tsp water
Instructions
- Make the mincemeat ahead of time. Add the apple, mixed fruits, orange juice, cinnamon, ginger, mixed spice and sugar in a saucepan and heat over a gentle simmer for 15 minutes, or until sticky. Now stir in the chia seeds and remove from the heat.
- Allow the mincemeat to cool and store in a sealed container for 1-2 weeks.
- To bake the pastries, pre-heat the oven to 180Fan/200ºC and line 1-2 baking sheets with parchment paper.
- Allow the pastry to sit at room temperature for 10 minutes and then carefully un-roll.
- Spread over 2/3 of the mincemeat to cover all the pastry and then roll back up.
- Divide the pastry roll in 8 (about 3-cm each) and then slice into swirl rolls.
- Place each swirl on the tray, leaving a small gap around and brush with the olive oil or milk.
- Bake in the oven for 25 minutes, until golden and crispy and baked all the way through.
- Stir together the icing sugar and water to make a pourable glaze and then frizzle over the pastries.
- Enjoy warm or allow to cool and eat. Store leftovers in a sealed container for 3-5 days (in the fridge overnight).
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Stay in touch
I look forward to hearing what you think of these Mince Pie Pastry Swirls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mincemeat swirl love x
p.s. this recipe was first made with Natures Heart Superfoods and this blog post is not sponsored. All opinions are my own.
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