Mince Pies

What Christmas is complete with mince pies? You shouldn't have to miss out just because you're on a diet plan!

These 70 calorie mini mince pies are the perfect way to satisfy that festive craving! Swapping out full-fat butter for a low-fat alternative cuts the calories right down, but still gives you that buttery flavour and texture!

Nutrition Facts

Serving Size 1 pie

Servings 24


Amount Per Serving
Calories 70
% Daily Value *
Total Fat 2.1g4%
Total Carbohydrate 11.6g4%
Dietary Fiber 0.4g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields24 ServingsCategoryDessert

 220 g plain flour
 110 g low fat spread/butter alternative - cubed
 175 g mincemeat
 1 tsp icing sugar for dusting

1

Preheat the oven to 180C

2

Sift the flour into a bowl and add the cubed butter.

Using your fingertips, gently rub the mixture together until it forms a "crumbly" texture.

Add in small amounts of water and continue mixing until the dough starts to come away from the sides of the bowl. Cover with clingfilm and rest in the fridge for 30 minutes.

3

Once chilled roll the dough out thinly on a clean surface.

Cut out 24 rounds with a 3 inch cutter, and line your non-stick bun tin.

Divide the mincemeat evenly between the cases, and roll out the remaining dough to make a "lid" for your pies.

I did circles but you could also cut out stars or other festive shapes and place them on top of the mincemeat.

4

Bake in the oven for 15 minutes until golden brown.

Allow cool on a wire rack.

Once cooled dust lightly with the icing sugar and enjoy!

Ingredients

 220 g plain flour
 110 g low fat spread/butter alternative - cubed
 175 g mincemeat
 1 tsp icing sugar for dusting

Directions

1

Preheat the oven to 180C

2

Sift the flour into a bowl and add the cubed butter.

Using your fingertips, gently rub the mixture together until it forms a "crumbly" texture.

Add in small amounts of water and continue mixing until the dough starts to come away from the sides of the bowl. Cover with clingfilm and rest in the fridge for 30 minutes.

3

Once chilled roll the dough out thinly on a clean surface.

Cut out 24 rounds with a 3 inch cutter, and line your non-stick bun tin.

Divide the mincemeat evenly between the cases, and roll out the remaining dough to make a "lid" for your pies.

I did circles but you could also cut out stars or other festive shapes and place them on top of the mincemeat.

4

Bake in the oven for 15 minutes until golden brown.

Allow cool on a wire rack.

Once cooled dust lightly with the icing sugar and enjoy!

Mince Pies

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