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Wholemeal Mince Pies

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Prep Time
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Serves 12
Serves 12

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...

7 ingredients7 steps


    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.

      Ingredients for this step

      • Water (ice cold) (4 tbsp)
    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.

      Ingredients for this step

      • Mincemeat (300g)
    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

      • 250gAllinson's plain wholemeal flour 
      • 60gUnsalted butter (chilled) 
      • 60gLard (chilled) 
      • PinchSalt 
      • 4 tbspWater (ice cold) 
    • For the Filling

      • 300gMincemeat 
    • For the Topping

      • To dustSilver 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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