These traditional mince pies have green spinach pastry! You can’t taste the spinach, but it makes them a fantastic festive colour!
Mince pies are sinful little bundles of Christmas, but for this recipe I’ve made them a bit healthier and a lot greener with spinach pastry. Trust me on this one, you can’t taste the spinach. But it makes a vibrant and unusual take on the traditional treat. I made these with my pumpkin mincemeat to add even more veg to these mince pies and they taste fantastic. These unusual tarts would make a lovely homemade foodie gift.
- 100g fresh raw spinach
- 240g (2 cups) plain flour
- 120g ( ½ cup) cold unsalted butter, cut into cubes
- 40g (1/3 cup) powdered icing sugar
- 1 egg yolk
- 250g ( ¾ cup) mincemeat
- In a food processor, whiz the spinach until fine. Set aside. In the food processor (no need to clean out too thoroughly after the spinach), pulse the flour and butter together until it resembles breadcrumbs. Add the sugar, egg yolk and spinach and pulse gently until it forms a ball. You may need to add a tablespoon or so of cold water. You don’t want it too wet.
- Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour.
- Preheat oven to 190C/375F. Lightly grease a bun or muffin tray. .
- Take half of the dough from the fridge and roll it out thinly. Cut circles slightly larger than the holes in the tray using a cookie cutter or the edge of a glass. Cut out shapes, such as stars, to top the mince pies. Gently press the circles into the tray, fill ¾ full with the mincemeat and top with the star shaped pastry.
- Bake for 10 minutes or until they just begin to brown. Remove from the tray and cool on a wire rack. When the tray is cool, repeat with the remaining pastry.