Salad Christmas recipe: a twist on the traditional mince pie

It’s my favourite time of year - the decorations are up, Christmas songs are playing on the radio and Christmas jumpers are out in full force. So it can only mean one thing… time to bake some Mince Pies!

Instead of the traditional Mince Pie, I have come across a few fantastic recipes for what I call Mince Pie Swirls. They are simply puff pastry filled with mincemeat and rolled like a swiss roll. Of course, there is always the easy option where you can buy pre-made mincemeat but there’s nothing more delightful than making your own.


Makes approx. 4 x 370g jars


  • 175g currants
  • 175g raisins
  • 175g sultanas
  • 175g dried cranberries
  • 100g mixed peel
  • 1 small cooking apple, peeled, cored and finely chopped
  • 125g butter, cut into cubes
  • 50g whole blanched almonds, roughly chopped
  • 225g light muscovado sugar
  • ½ tsp ground cinnamon
  • 1 tsp mixed spice
  • finely grated rind and juice of 1 lemon
  • 200ml brandy, rum or sherry


  1. Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes
  2. Allow the mixture to cool completely then stir in the brandy, rum or sherry
  3. Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place

Top Tip: The earlier you can make the mincemeat the better. Store in a cool place and it will last up to six months.

Mince Pie Swirls

Makes approx. 20 swirls


  • 1 jar of homemade mincemeat
  • 1 x 375g puff pastry
  • 1 egg for brushing over the pastry
  • Icing sugar for sprinkling over the swirls


  1. Pre-heat the oven to 220c (200c for fan assisted ovens)
  2. Roll out the puff pastry into a rectangle, about 1cm in thickness
  3. Spread the mincemeat evenly over the puff pastry
  4. Roll up from the longest side, just like a swiss roll
  5. Chill in the fridge for 20 minutes
  6. Cut into 1 1/2 cm slices and place on a lined baking tray
  7. Bake for approximately 10 minutes or until golden brown
  8. Cool on wire rack and sprinkle with a little icing sugar

Thanks to Mary Berry for her mincemeat recipe:

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