These Apple and Mincemeat Squares are simple to make, with sweet mincemeat and sliced dessert apples layered between easy to make, wholemeal shortcrust pastry.
I’ve added some step by step instructions and images for you to follow. It's a great way to use up any leftover pastry from the freezer and make use of jars on sale at the supermarket after Christmas. Sometimes you can buy these jars for less than half the original price.
For a bit of nostalgia, you could, of course, fill the pastry with strawberry or raspberry jam instead of mincemeat. Or pile on the apples and make an Apple Frangipane Tart.
Let me know how you get on.
Lynn H.
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Ingredients and Substitutions
This is an overview of the ingredients I used for making this recipe, with possible alternatives and why I may have used them.
- Prep Time 20 minutes
- Cook Time 25 minutes
- Resting the pastry 1 hour
- Servings 9
- Calories 293kcal per serving.
Equipment
- Food Processor: Although not essential, a food processor does speed up the process of making shortcrust pastry.
- Baking tray: A large baking tray with a silicone baking sheet on the top is ideal.
Ingredients
- 125 g Spelt white Plain flour or any plain white flour
- 100 g Spelt Wholemeal flour or any wholemeal flour
- 55 g vegetable shortening such as Trex, fridge cold
- 55 g Butter fridge cold
- 1 tablespoon caster sugar, optional
- 1 egg medium sized lightly beaten
- 1 tablespoon very cold water
- 250 g Sweet Mincemeat
- 1 dessert apple
- 1 tablespoon Demerara sugar for dusting.
- 1 tablespoon milk for glazing
Notes about the Ingredients and Possible Alternatives.
- Plain white flour - This recipe uses Spelt plain white flour. Any plain white flour is fine.
- Wholemeal flour - Spelt wholemeal is my flour of choice, but any wholemeal flour is fine.
- Vegetable shortening - Such as Trex is fine. If you can't get hold of vegetable shortening, using all butter is fine.
- Butter - Unsalted and fridge cold cut into cubes
- Caster sugar - This is optional and can be added if you want a sweet pastry.
- Egg - medium-sized, lightly beaten
- Sweet Mincemeat - Sweet mincemeat does not contain any meat at all. As an alternative to Mincemeat, try filling it with stewed apples. Especially if you freeeze a glut of home grown apples.
- Dessert apple - Any naturally sweet dessert apple is fine.
- Demerara sugar - Used to decorate the top of the pastry after baking. Any sugar is fine.
- Milk - Just a tiny amount is needed for glazing before baking.
Instructions for making Old Fashioned Mincemeat Squares.
Step 1: Using your fingertips, rub together the white and wholemeal flours, vegetable shortening, butter and caster sugar, if using, until you have a fine breadcrumb consistency. Or, as I have done, blitz using a food processor.
Step 2: Add the egg and up to 1 tablespoon of cold water. Tip: If using all wholemeal flour, you may need to add a little more cold water.
Step 3: Using the food processor or your hands, bring everything together to form a smooth, firm dough. Tip: Overusing the food processor could stretch the gluten in the flour once the liquid is added, making the pastry a little tough.
Step 4: Divide the dough into two equal portions, press each one down, and wrap it in clingfilm; leave it in the fridge for at least 1 hour to allow the pastry to relax.
Tip: You can leave the pastry to rest overnight in the fridge if you want to bake the next day.
Preheat the oven to 180 degrees (fan-assisted oven) and line a baking tray with baking parchment or a silicone baking mat.
Step 5: Roll out one of the portions of shortcrust pastry on a lightly dusted surface or between two sheets of baking parchment. The square should measure about 8” square and about 3-4mm thick.
Step 6: Place the sheet of pastry on the baking tray and spread with the Mincemeat. Leave about ½ inch space around the edges; this is to avoid any of the filling spilling out of the pastry when it bakes. Core the apple and cut it into thin slices. Layer the apples evenly on top of the Mincemeat.
Step 7: Brush the edges of the pastry with milk.
Step 8: Roll out the other portion of the pastry to be slightly larger than the first. Place this larger sheet neatly on the top, then crimp and seal the edges in a decorative pattern. Prick the top layer of pastry with a fork to allow all the steam to escape and help prevent any pastry from rising and creating hollows that will crack when sliced. Brush with a little milk before baking.
Bake in the oven for 20 - 25 minutes or until baked and the pastry is a light golden brown colour. Remove from the oven and dust with Demerara sugar while still warm. Leave to cool completely before slicing into squares.
Storage
These Mincemeat Pastry Squares will keep in an airtight container for several days. However, I am not sure if it will freeze as this is not something I have tried. If you do freeze it, please let me know how you get on in a comment below.
Tips and FAQ
- Tip 1: If using all wholemeal flour, you may need to add a little more cold water.
- Tip 2: Overuse of the food processor could stretch the gluten in the flour once the liquid is added, making the pastry a little tough.
How Long Will Shop Bought Mincemeat Last?
Unopened, a jar of mincemeat will last for several months, and some will last for years. Once opened, keep it in the fridge, where it will last for several weeks. Always check the label for full details.
As always, Happy Baking.
Lynn H
Other Apple Recipes
Full Recipe
Apple and Mincemeat Squares
Equipment
- Food processor Although not essential, a food processor does speed up the process of making shortcrust pastry.
- Baking tray A large baking tray with a silicone baking sheet on the top is ideal.
Ingredients
- 125 g Spelt white Plain flour Or any plain white flour
- 100 g Spelt Wholemeal flour Or any wholemeal flour
- 55 g vegetable shortening such as Trex fridge cold
- 55 g Butter fridge cold
- 1 tablespoon caster sugar optional
- 1 egg medium sized lightly beaten
- 1 tablespoon very cold water
- 250 g Sweet Mincemeat
- 1 dessert apple
- 1 tablespoon Demerara sugar for dusting
- 1 tablespoon milk for glazing
Instructions
- Using your fingertips, rub together the white and wholemeal flours, vegetable shortening, butter and caster sugar - if using, until you have a fine breadcrumb consistency. Or, as I have done, blitz using a food processor.125 g Spelt white Plain flour, 100 g Spelt Wholemeal flour, 55 g Butter, 55 g vegetable shortening such as Trex
- Add the egg and up to 1 tablespoon of cold water. Tip: If using all wholemeal flour, you may need to add a little more cold water.1 tablespoon caster sugar, 1 egg medium sized, 1 tablespoon very cold water
- Using the food processor or your hands, bring everything together to form a smooth, firm dough. Tip: Overusing the food processor could stretch the gluten in the flour once the liquid is added, making the pastry a little tough.
- Divide the dough into two equal portions, press each one down, and wrap it in clingfilm; leave it in the fridge for at least 1 hour to allow the pastry to relax.
- Tip: You can leave the pastry to rest overnight in the fridge if you want to bake the next day.
- Preheat the oven to 180 degrees (fan-assisted oven) and line a baking tray with baking parchment or a silicone baking mat.
- Roll out one of the portions of shortcrust pastry on a lightly dusted surface or between two sheets of baking parchment. The square should measure about 8” square and about 3-4mm thick.
- Place the sheet of pastry on the baking tray and spread with the Mincemeat. Leave about ½ inch space around the edges; this is to avoid any of the filling spilling out of the pastry when it bakes. Core the apple and cut it into thin slices. Layer the apples evenly on top of the Mincemeat.250 g Sweet Mincemeat, 1 dessert apple
- Brush the edges of the pastry with milk.1 tablespoon milk
- Roll out the other portion of the pastry to be slightly larger than the first. Place this larger sheet neatly on the top, then crimp and seal the edges in a decorative pattern. Prick the top layer of pastry with a fork to allow all the steam to escape and help prevent any pastry from rising and creating hollows that will crack when sliced. Brush with a little milk before baking.
- Bake in the oven for 20 - 25 minutes or until baked and the pastry is a light golden brown colour. Remove from the oven and dust with Demerara sugar while still warm. Leave to cool completely before slicing into squares.1 tablespoon Demerara sugar
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