If you’re craving the classic festive flavour of mince pies but want a version that’s easier to make and much healthier, you’re in the right place. This healthier mince pie recipe uses just 5 wholesome ingredients and simple spices to create a naturally sweet, nutrient-packed filling — no refined sugars or artificial nasties here. The mix of tender apples, juicy dried fruits, and warming cinnamon and gingerbread spices brings all the comforting Christmas flavours we love, but with the added benefits of fibre, vitamins, and antioxidants. Toasted almonds add a delightful crunch and extra protein, making these pies a more nourishing treat you can feel good about.
What I love most about this recipe is how beginner-friendly it is. You don’t need to be a pro baker to pull these off — with just a few easy steps, you’ll have homemade mince pies that taste rich and festive but are lighter and kinder to your body. Plus, making them yourself means you can control every ingredient, so there’s no need to rely on store-bought versions full of preservatives and refined sugar.
Whether you’re baking for family gatherings, festive parties, or just treating yourself during the holiday season, these mince pies tick all the boxes: they’re quick, tasty, wholesome, and absolutely buonissimo. Plus, they make fantastic gifts or snacks to share, proving that healthy baking can be simple and joyful. Ready to impress with this classic favourite, made your way? Let’s get started!
What Are ‘Mince Pies’?
Mince pies are a traditional British festive treat, especially popular around Christmas time. Despite the name, they don’t actually contain minced meat nowadays. Instead, they’re small sweet pastries filled with a mixture called “mincemeat” — which is made from dried fruits, spices, and sometimes a splash of brandy or citrus zest. This rich, fruity filling is wrapped in buttery shortcrust pastry and baked until golden. Mince pies are loved for their warm, spiced flavour and crumbly texture, making them a cosy, comforting indulgence during the holiday season.
My version of mince pies is inspired by a deep love for these festive treats that started with my mother-in-law’s incredible mince pies. Hers are truly the best I’ve ever tasted — full of warmth, spice, and tradition. That love inspired me to create a healthier, easier version that’s just as delicious but with fewer ingredients and a lighter feel. My recipe uses fresh apples and natural dried fruit, with simple spices and a crisp shortcrust pastry — perfect for beginner bakers who want to enjoy mince pies without the fuss or overindulgence.
Pair With
These mince pies go perfectly with a warm cup of spiced chai tea or a creamy mug of Cioccolata Calda – Italian Hot Chocolate—both complement the cinnamon and gingerbread spices beautifully. For a fresh contrast, serve with a dollop of natural Greek yoghurt or a spoonful of dairy-free coconut cream to add a light, tangy balance. If you want to keep it classic, a drizzle cream or ice-cream on top adds just the right touch of sweetness.
Tips
- Use fresh apples: Choose crisp, tart apples like Bramley or Granny Smith for a nice balance with the dried fruit sweetness.
- Cook gently: Let the apple and fruit mixture simmer slowly until most of the liquid evaporates for a thick, jammy mince filling.
- Blend partially: Blitzing half of the filling keeps texture but makes it easier to fill and slice the pies.
- Chop almonds finely: Toasted almonds add crunch but chop them small enough to mix evenly through the filling.
- Pastry handling: Keep your shortcrust pastry cold before rolling for easy cutting and flaky results.
- Blind bake tips: Use baking beans or rice to prevent the pastry from puffing up during the first bake — it ensures a crisp base.
- Spice it up: If you don’t have gingerbread spice, add a pinch of extra cinnamon and nutmeg for that festive warmth.
- Storage: Mince pies taste even better the next day as the flavours develop!
Swaps
Almonds: Use chopped walnuts or pecans for a different crunch and flavour. For a nut-free version, try pumpkin seeds or sunflower seeds.
Dry fruit mix: Substitute with any dried fruit you like such as raisins, chopped dates, apricots, or cranberries. Soak them briefly in warm water if very dry.
Shortcrust pastry: Use ready-made gluten-free pastry or filo pastry for a lighter alternative. You can also make a simple oat flour pastry if you prefer homemade.
Orange juice and zest: Swap with lemon or lime juice and zest for a different citrus twist.
Gingerbread spice mix: Use cinnamon with a pinch of nutmeg and ground ginger if you don’t have a premixed spice.
Storage
Fridge: Store the mince pies in an airtight container for up to 4 days. For best texture, reheat gently before serving.
Freezer: Freeze the pies in a single layer on a baking tray, then transfer to a freezer-safe container or bag for up to 3 months. Defrost overnight in the fridge and warm up before eating.
More Festive Recipes
- 6-Ingredient Gingerbread Granola
- Croccante di Mandorle (Almond Brittle)
- Healthier Festive Cheese Ball with Cranberries and Pecans
- Healthiest Gingerbread Banana Bread
Healthier Mince Pies
Ingredients
- 3 apples ~280g
- 130 g dry fruit mix
- 1 orange juice and zest
- 40 g almonds toasted and chopped
- 1 tbsp cinnamon
- 1/2 tsp gingerbread spice mix*
- 1 sheet shortcrust pastry
Instructions
- Chop the apple in very small cubes.
- In a pan add: chopped apples, cinnamon and gingerbread spice mix, dry fruit mix, orange (zest of 1 orange and 1/2 of the juice).
- Cook until the liquid has completely evaporated.
- With a hand blender mix half of it. Then mix.
- Add the chopped almonds.
- On a surface flat out the shortcrust pastry and with a glass cut out the pastry (the size need to be just a bit bigger than your muffin tin holes).
- Cut out the stars.
- It’s now time to bake the shortcrust pastry.
- Add some muffins mould on top and then the beans. Bake for 25 mins at 150C.
- Bake for further 5 mins at 180C with the beans out.
- Add 2 tbsp of “mince meat” into the cups and layer the start on top. Bake for 17 mins at 180C
- Sprinkle some optional icing sugar.