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50Total Time
35Prep Time
15Bake Time

Wholemeal Mince Pies

About the bake

Our alternative mince pies make a change from the usual at Christmas. Typically for mince pies you use plain white flour but we've put together this recipe using wholemeal flour instead to make the shortcrust pastry. A wholemeal pastry Mince Pie gives a lovely wholesome flavour which compliments the filling really well. That's not all, we've heard that Santa and all his reindeer love this version too...

50Total Time
35Prep Time
15Bake Time


  1. Step 1:

    Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.


    This video shows you how to make the pastry if you prefer to watch instead of read. 

  2. Step 2:

    Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor).

  3. Step 3:

    Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

  4. Step 4:

    Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  5. Step 5:

    Preheat the oven to 220°C (fan 200°C, gas mark 7). On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 8cm fluted cutter and stamp out 12 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.

  6. Step 6:

    On a lightly floured surface, roll out the remaining pastry and either using a 7cm fluted cutter to stamp out lids, or use a star cutter to make a pastry star to place on top of the mincemeat.

  7. Step 7:

    Bake for about 15 minutes until golden brown. Remove from the tin, sprinkle with icing sugar and serve warm or cold.


  • For the Pastry

    • 250g Allinson's plain wholemeal flour
    • 60g Unsalted butter (chilled)
    • 60g Lard (chilled)
    • Pinch Salt
    • 4 tbsp Water (ice cold)
  • For the Filling

    • 300g Mincemeat
  • For the Topping

    • To dust Silver Spoon Icing Sugar


  • Mixing bowl
  • Food processor
  • Knife
  • Clingfilm
  • 8cm fluted cutter
  • 12 holed bun tin
  • 7cm fluted cutter
  • Star cutter

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