Healthier Mince Pies


For the pastry

125g Flora Original

275g plain flour

½tsp baking powder

1 egg, beaten

For the filling

175g mixed dried fruit

Zest and juice of 1 lemon

50g dark muscovado sugar

1½tbsp brandy or rum

1½tsp mixed spice

1 small dessert apple, coarsely grated and excess juice squeezed out

1tsp icing sugar, to dust


  1. In a bowl rub the Flora into the flour and baking powder until the mixture resembles breadcrumbs.
  2. Mix the egg with 2tbsp cold water. Reserve 1tbsp and add the rest to the flour mix. Bring the mixture together to make a smooth dough – you may need to add a little extra cold water.
  3. Wrap in clingfilm and chill for 20 min.
  4. Put the filling ingredients into a saucepan and cook over a low heat for 10 min until the apple has broken down a little. Leave to cool.
  5. Preheat the oven to 190°C/fan 170°C/gas 5 and grease a 12-hole bun tin. Roll out the pastry on to a floured surface to the thickness of a £1 coin, cut out 12 x 7cm discs and use to line the tin. Spoon the cooled filling into the pastry cases.
  6. Cut out 12 x 3–4cm stars from the remaining pastry and put on top of each filled pie. Brush with the reserved egg mix and bake for 18–20 min until the pastry is golden.
  7. Cool in the tin for 10 min, then transfer to a wire rack and dust with icing sugar.
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