Tag Archives: mince pie

Easy Christmas Recipe: Mincemeat Flapjack

One of the most enduring and classic flavours of Christmas is mincemeat. Mince pies are an undeniable Christmas classic, but I’ve been throwing mincemeat into cakes and vol au vents for a few years now. It’s too good an ingredient just to use in little pies. This week I baked a hearty batch of mincemeat flapjack and they all but disappeared in an afternoon. They’re simple, they’re filling and most of all, they’re delicious.

Easy Christmas Recipe: Mincemeat Flapjack

I confess, this idea is not my own. We went for a family walk at Tatton Park in Cheshire, whilst warming up with a cup of tea, we all had a piece of cake. I chose the mincemeat flapjack and was inspired enough to try to recreate it when I got home. If anything I think my version is slightly better, with more mincemeat and a less soggy, slightly firmer texture.

You could try adapting your own favourite flapjack recipe by adding some mincemeat, or you could try my recipe below. It’s delicious, a real crowd-pleaser and would be a lovely addition to a lunch box in the run up to Christmas! This recipe makes about 12 squares of flapjack.

Mincemeat Flapjack

Ingredients:

175g of light brown sugar
150g butter or margarine
3 tablespoons of golden syrup
1 teaspoon of bicarbonate of soda
200g of porridge oats
200g plain flour
150g mincemeat

How to make your mincemeat flapjack:

Pre-heat your oven to 180° and line a high sided baking tin with baking parchment. I use a roasting tin, because that’s all I have.

In a pan melt your butter, sugar, golden syrup and bicarbonate of soda. Make sure you stir occasionally until it’s all melted together. Once it’s all melted, add your mincemeat and stir through.

Put your flour and oats in a large bowl and pour over the contents of the pan, mix and mix until everything is well combined. Pour into your lined baking dish and put it in the oven for 20-30 minutes until it’s firm and golden.

Easy Christmas Recipe: Mincemeat Flapjack

Remove from the oven and leave to cool for as long as you can stand it. Slice the flapjack into squares and enjoy with a nice cup of tea.

If you enjoyed this recipe, you might also like to try –

Easy Christmas Recipe: Mincemeat Flapjack

Easy Christmas Recipe: Mincemeat Vol au Vents

It’s not often I have a guest post to share with you, but when my best friend Bobble Bardsley tweeted a picture of his Mincemeat Vol au Vents I knew it was a stroke of genius that needed to be shared. I dislike pastry so I struggle with mince pies, but the idea of a Mincemeat Vol au Vent is fantastic, all the traditional mince pie taste but with considerably less of the claggy pastry. I am definitely going to try these out! Over to you Bob….

These delicious morsels were an accident – we ran out of fillings for our vol au vents one Christmas (in the 2010s, not the 1980s!) so the mincemeat came out of the cupboard and we filled the last few pastry cases with that.

It was a revelation. If you find homemade mince pies a bit too chewy, or your pastry always goes ‘caramelised’ (AKA burnt) these are a great alternative, and can be made from scratch within about 15 minutes.

Mincemeat Vol au Vents

If you find homemade mince pies a bit too chewy, or your pastry always gets burnt these are a great alternative, and can be made from scratch within about 15 minutes.

Ingredients
Frozen vol au vent cases
Milk/egg wash
Mincemeat
Icing sugar (for decoration)

Instructions
Remove the vol au vent cases from their packaging, wash with milk or egg so they go golden brown when baked, and arrange on a baking tray with a small gap between them.
B
ake according to the packaging instructions – I used Jus-Rol vol au vents, and the instructions were 220C for about 13-15 minutes.

With a few minutes spare, remove the vol au vents from the oven. They should already be golden, and very nearly cooked.

Push down their ‘hats’ to create a hollow, and add a teaspoon of mincemeat to each one. A dozen vol au vents will take anywhere around 150-200g depending on how much you fill them.

Return to the hot oven for a few minutes until the suet has melted and the mincemeat has ‘relaxed’ into the bottom of its pastry nest.

Remove and allow to cool – at this stage I used a flour sifter to dust with icing sugar, but if you don’t have a sweet tooth, the mincemeat and pastry alone are delicious together.

Notes
I prefer to glaze with milk rather than egg – be generous, so your pastry is quite ‘wet’ when it goes into the oven.
Have a palette knife or sharp-edged silicone spatula ready to prise the pastry cases off of the baking tray once they’re done, or use non-stick baking parchment if you have any.
Be quite frugal with the mincemeat. They might not look very full, but you’ll be glad of that when you take a bite, and the flaky vol au vent pastry starts to collapse – it’s much easier to just shove the whole thing in at once and then reach for another.

By Bob Bardsley

Don’t let ANYONE tell you vol au vents are old-fashioned. They’ll soon change their tune once they taste one of these – I’m telling you, mincemeat vol au vents are the future!

Mincemeat Vol au Vents