Experience holiday cheer with this easy Christmas variation of the classic pinwheel. These delicious mincemeat pinwheels provide a quick way to capture the essence of mince pies without the faff. They are also easily adaptable to meet different dietary requirements.
Preparing for the holidays can be a hectic time, and spending hours in the kitchen might not be everyone’s idea of festive fun. So what better way to spread holiday cheer than with tasty, easy-to-make treats? Mincemeat pinwheels are the perfect solution, offering all the flavours of traditional mince pies without the hassle.
Traditional mince pies often come laden with sugar, but this recipe allows the natural sweetness of the ingredients to shine through. They provide a satisfying festive treat without the need for excessive sugar.
So make sure to read on to discover how this twist on a classic can save you time in the kitchen while delivering the warm, comforting taste of Christmas.
Why Choose Mincemeat Pinwheels over Traditional Mince Pies?
Why go for mincemeat pinwheels instead of the classic mince pies, I hear you ask? Well, it’s like getting all the festive vibes but with a modern twist!
First off, these pinwheels are time-saving wizards – Seriously, you can whip them up in a flash, making them perfect for those hectic holiday days when time feels like it’s slipping away faster than Santa on Christmas Eve.
And let’s talk simplicity – Traditional mince pies are a bit of a kitchen workout. However, with these mincemeat pinwheels, you only need 3 ingredients and there aren’t any complicated steps.
Now, size matters, right? – These pinwheels are bite-sized bundles of joy. Perfect for popping into your mouth and savouring that festive flavour explosion in each little piece. Think of them as your go-to party snack, bringing people together one (well maybe 2 or 3 ) delicious bites at a time.
Dietary restrictions, not a problem – This recipe can be completely adapted to make it gluten-free and suitable for Vegans and Vegetarians. Just use a gluten-free ready-rolled puff pastry, switch out the egg for olive oil for a vegan treat, and if you make a batch of mincemeat without suet, it will suit all dietary requirements.
And here’s the best part – These mincemeat pinwheels don’t include any additional sugar as I use my Homemade Mincemeat recipe. You can of course use shop-bought mincemeat, but by spending 15 minutes making your own, you can control the quality of the ingredients, the types of fruit used and of course manage the sugar content.
Ingredients for Puff Pastry Mincemeat Pinwheels
Ready Rolled Puff Pastry
- Use either regular or Gluten free ready rolled puff pastry
- Available in most UK supermarkets
Mincemeat
- A deliciously infused mixture of chopped dried fruit, spices and alcohol
- Use my recipe which doesn’t have additional sugar or fat. Or use a shop-bought version
Egg
- Used as an egg wash to make the pastry beautifully golden
- For Vegans use olive oil instead
Equipment Needed
Sharp Knife
Basting Brush
How to make Mincemeat Pinwheels
Making these tasty mincemeat pinwheels is a breeze. So pop on some festive tunes, grab your apron and let’s get into the nitty-gritty of crafting these festive pinwheels.
Step 1
Start by preheating the Oven to 2220c / 200c Fan and getting your puff pastry out of the fridge
Step 2
Carefully unroll the pastry so it is flat and add a little egg wash all over. Then evenly spread the prepared mincemeat filling over the entire surface of the rolled-out pastry, leaving a small border along the edges.
Top Tip for Carb Counting – Weigh your jar of mincemeat before and then after. Subtract the 2 weights and then you will know how much was used.
Step 3
Now Roll the Pastry – Starting from one of the longer edges, carefully roll the pastry into a tight log or cylinder. Seal the edge by pressing it gently against the rolled pastry.
Optional you can now chill the roll for 15-20 minutes or even overnight if you want to prep these in advance. The firmer it is the easier it is to cut
Step 4
Baste the roll in the egg wash and then using a sharp knife and a ruler, cut the rolled pastry into slices, creating pinwheels of your desired thickness. Aim for approximately 1.5 – 2 cm slices.
Step 5
Place them on a parchment-lined baking sheet, leaving some space between each. Bake in the preheated oven for 20-25 minutes. The pinwheels should be golden brown and puffed up.
Step 6
Allow the mincemeat pinwheels to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve them warm or at room temperature.
Optional Dusting – If desired, add a festive touch by dusting them with sugar free powdered icing before serving. I love the Xylitol based powdered sweetener by Bon Raw
Recipe tips and Addtions
Here are some handy tips to make sure your mincemeat pinwheel baking adventure goes off without a hitch
- Seal the Deal:
- Seal the edge of the rolled pastry well. A gentle press ensures your pinwheels stay intact and don’t unravel in the oven.
- Sharp is Smart:
- Use a sharp knife or pizza cutter for slicing. It gives you cleaner cuts, and cleaner cuts mean prettier pinwheels.
- Uniformity Rules:
- Aim for uniform pinwheel sizes, so use a ruler. This ensures even baking, and let’s be honest, it just looks more professional.
- Space Them Out:
- When placing pinwheels on the baking sheet, give them a bit of breathing room. This helps them puff up nicely and avoids any unwanted stickiness.
- Watch the Clock:
- Keep a close eye on them while baking. Times can vary, and you want that golden brown perfection, not soggy uncooked messes.
- Be patient:
- Let the pinwheels cool a bit on the baking sheet before transferring them. This prevents any premature collapsing or misshaping.
- Get Creative:
- Mincemeat pinwheels are like a blank canvas for your flavour creativity. – Try adding some nuts, sliced fruit like apple, a hint of citrus or spice — mix and match to create your own personalised holiday treat.
How to store your pinwheels
Storing your freshly baked mincemeat pinwheels is key to maintaining their deliciousness. Here’s a quick guide on how to keep them at their best:
- Room Temperature:
- If you plan to devour these delights within 2-3 days, then storing them at room temperature is perfectly fine. Place them in an airtight container to prevent them from drying out.
- Refrigeration:
- If you’ve made a big batch and want to savour them over a more extended period, consider storing your mincemeat pinwheels in the refrigerator. Again, use an airtight container or wrap them well to preserve their freshness. Before serving, allow them to come to room temperature for the best flavour.
- Freezing for Later:
- Mincemeat pinwheels are freezer-friendly! Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a sealed freezer bag. They can be stored for up to two months. When ready to enjoy, reheat in the oven for a few minutes or let them thaw at room temperature.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Diabetes Note
These simple mincemeat pinwheels provide a satisfying festive treat without the need for excessive sugar. This recipe uses my carefully crafted Homemade Mincemeat which excludes any extra sugar or fat.
Carb Counting
The overall carb count for this based on the ingredients we would count for is:
- 1 pack of Ready Rolled Puff Pastry (Sainsburys) = 130g of carbs
- 450g of Homemade Mincemeat = 154g of carbs
Now add all the carbs together – 130+154= 284g of carbs
Finally divide this by the serving size, 14 – 284/14 = 20g of carb per pinwheel
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Puff Pastry Mincemeat Pinwheels
These mincemeat pinwheels are here to make your holidays a little easier, a lot more fun, and absolutely scrumptious!
14
servings5
minutes25
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Directions
- Start by preheating the Oven to 2220c / 200c Fan and getting your puff pastry out of the fridge
- Carefully unroll the pastry so it is flat and add a little egg wash all over.
- Then evenly spread the prepared mincemeat filling over the entire surface of the rolled-out pastry, leaving a small border along the edges.
Top Tip for Carb Counting – Weigh your jar of mincemeat before and then after. Subtract the 2 weights and then you will know how much was used. - Now Roll the Pastry – Starting from one of the longer edges, carefully roll the pastry into a tight log or cylinder. Seal the edge by pressing it gently against the rolled pastry.
- Optional you can now chill the roll for 15-20 minutes or even overnight if you want to prep these in advance.
- Baste the roll in the egg wash and using a sharp knife and a ruler, cut the rolled pastry into slices, creating pinwheels of your desired thickness. Aim for approximately 1.5 – 2 cm slices.
- Place the pinwheels on a parchment-lined baking sheet, leaving some space between each.
- Bake in the preheated oven for 20-25 minutes. The pinwheels should be golden brown and puffed up.
- Allow the mincemeat pinwheels to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve them warm or at room temperature.
Equipment
Tips and Notes
- Optional Glaze or Dusting – If desired, add a festive touch by dusting them with sugar free powdered icing before serving. I love the Xylitol based powdered sweetener by Bon Raw
- Diabetes Note – These simple mincemeat pinwheels provide a satisfying festive treat without the need for excessive sugar. This recipe uses my carefully crafted Homemade Mincemeat which excludes any extra sugar or fat. See above for Carb Counting Breakdown
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