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Mince pie pops recipe

Mince pie pops recipe

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Transform mincemeat into a tantalising dessert with cute and Christmassy mince pie pops See method

  • Makes 10
  • 40 mins plus chilling
  • 190 calories / serving


  • 125g mincemeat
  • 25g marzipan, cut into small pieces or rolled into small balls
  • 320g pack ready-rolled shortcrust pastry
  • 1 egg, beaten with 2 tsp cold water
If using a jar of mincemeat, stir in the zest of ½ orange, 1 finely chopped ball of stem ginger and 1 tsp syrup from the jar for extra flavour

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    4g 19%
  • Sugars

    9g 10%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 22.4g Protein 2.6g Fibre 0.9g


  1. Preheat the oven to gas 4, 200C, fan 180C. Mix the mincemeat and marzipan in a bowl and set aside.
  2. Unroll the pastry on its paper. To make round mince pie pops, use cutters to stamp out 10 x 5.5cm and 10 x 6cm circles of pastry. Cut a small hole, star or cross in the centre of the larger circles. To make star shapes, use 6.5cm and 7cm star cutters.
  3. Place a cake pop stick so it rests in the centre of each smaller pastry shape and spoon a heaped tsp of mincemeat on top. Brush around it with egg, top with the larger shape and press to seal. Use a fork or icing nozzle to decorate the edges.
  4. Transfer to a lined baking sheet, brush with more egg then chill for at least 10 mins. Bake for 20-25 mins, until golden brown and crisp.
See more Christmas desserts

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