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Speedy Mince Pie Swirls

Speedy Mince Pie Swirls

Here’s a sweet version of my Speedy Cheese Swirls recipe. Speedy Mince Pie Swirls have the same minced fruit filling of your favourite mince pies, but can be made much easier and quicker too.
Course Dessert, Snack, Sweet
Cuisine British
Keyword beginner, Christmas, Mince Pie, Mince Pie Filling, Mincemeat, quick, Xmas, Yeast-free
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 15 slices
Author Caro
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  • Scales or measuring cups
  • Measuring Spoons
  • Chopping Board
  • Med-Large Mixing bowl
  • Baking spatula or wooden spoon
  • Measuring Jug
  • Fork
  • Baking/parchment paper
  • Icing/Powdered Sugar for rolling out
  • Rolling Pin
  • Sharp knife
  • Large or 2 medium baking trays/sheets
  • Timer
  • Cooling rack


For The Dough

  • 350 grams Self Raising Flour (12 ¼oz, 2 ¾ cups) OR Plain/A.P. Flour plus 4 tsp Baking Powder.
  • 1 tsp Mixed Spice* (Pumpkin Spice, see above recipe)
  • ½ tsp Salt
  • ¼ tsp Anise (optional)
  • ¼ Whole Nutmeg or ½ tsp Powdered Nutmeg
  • ½ tsp Ginger
  • 3 tbsp Granulated Sugar
  • 50 grams Butter (cubed & unsalted, 2 oz, ¼ cup)
  • 1 Egg, medium to large (US large - x large)
  • 150 ml Milk approx. (5 fl oz, ⅔ cup)
  • Lemon &/or Orange Zest (optional)

For The Filling

  • 411 grams Mincemeat Filling * (14½ oz jar, see notes above recipe)

For Decoration

  • 125 grams Icing Sugar, sieved (4½ oz, 1 cup Powdered Sugar)
  • Lemon juice (water & some orange or pineapple extract if you like)
  • Orange or Lemon zest (optional)


  • Prepare a large baking tray/sheet or 2, by lining with baking/parchment paper. Also prepare your area that your will roll out the dough on. I like to use baking/parchment paper to save on the mess. Cut out a piece 35cm at its longest (14″). Have some additional flour or icing/powdered sugar handy for rolling out
  • Heat the oven to: 220°c/200°c Fan Oven/ 425°f/Gas Mark 7.
  • Add the butter & flour (& baking powder if using) to a medium bowl. By hand or using a pastry blender, ‘rub in’ the butter to the flour, to a ‘breadcrumb’ like consistency. However, there isn’t much butter in this recipe, so only a light rubbing of the flour & butter between your finger-tips is required. You can also use a pastry blender/cutter to do this.
  • Next add in the spices, salt, sugar & zest & mix through. Make a well in the middle & add in the egg. Give it a whisk in this hole, & then add in half of the milk, & mix just the milk & egg together.
  • Now mix the milk & egg with the dry ingredients. Keep pushing down on the flour, & let it take on as much of the liquid as possible, before adding in any more small drops of the milk. You want the mixture to come together into a very rough ball that will be just a little sticky. You might not need all the milk, or might need a little more.
  • Place your ready-cut piece of baking/parchment paper down & dust that & your rolling pin with some icing/powdered sugar. If you use powdered sugar it helps stop sticking, but doesn’t mess with the structure of the bake like if you use flour.
  • Next form the dough into a rough ball & place onto the centre of the paper & form into a square or rectangle. Add some icing/powdered sugar on you hands if needed.
  • Roll out the dough to a rectangle of about size 22.5 x 30cm (9×12″). If your dough is too sticky, sprinkle on more powdered sugar on top of the dough & tuse a second sheet of paper on top for rolling out.
  • Spread the mincemeat filling on top on the rolled out dough. Carefully bend over the end of dough nearest you & roll up the dough. Squeeze a little once at the end & press down the seam to make it stick together, and leave seam side down.
  • Using a long sharp knife, cut the roll of dough into slices about 1.5cm (2/3″) wide. This will make about 15 slices. If you need to, you can coat your knife in some more powdered sugar.
  • For each slice, lift carefully & place on top of your prepared baking tray/sheet, & then re-shape any that have got a little squashed and lost their shape on cutting.
  • Leave at least 2.5cm/1″ gaps between the slices, and then pop in the oven to bake for 14-20 minutes. Ready when golden & the undersides are set & firmed up. Remove from the oven, & place on top of the cooling rack for 5 mins, before transferring, paper and all to the rack to cool down completely.
  • While the swirls are cooling, prepare the glaze by simply starting with your sieved icing/powdered sugar & add very gradually juice from 1/2 a lemon. Don’t add all liquid at once. If you want you can add some orange or pineapple extract if you have any (I used 10 drops, 2 tsp orange extract & a splash of lemon extract but you can also just use lemon juice and water). You want a thick but pourable consistency.
  • Once the swirls are cooled, simply use a small spoon (or a piping bag with a tiny hole or piping nozzle), & drizzle the glaze across all the swirls. If using a small spoon, I recommend holding the spoon high above the bake, and it will produce a thinner drizzle and look that bit better. Leave to set up for 15-30 minutes if you can wait!


For ingredient information, see before the main detailed recipe.
Add more icing/powdered sugar if the dough is too sticky at any stage.
Will last at least 2 days if in a sealed container – I always use metal cake tins.
These freeze great too, just wrap individually in paper and then with some cling film/plastic wrap or foil and a labelled food bag. Defrost at room temperature.
For more recipes, go to my website - Caroline's Easy Baking Lessons
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