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Mince pie marzipan wheels

Makes: 12
timePrep time: 15 mins
timeTotal time:
Mince pie marzipan wheels
Recipe photograph by Martin Poole

Mince pie marzipan wheels

These make great festive lunchbox treats, and the best bit? Only four ingredients!

Makes: 12
timePrep time: 15 mins
timeTotal time:

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Nutritional information (pin wheel)


  • 1 x 320g sheet ready-rolled puff pastry*
  • 1 x 411g jar mincemeat*
  • 1 medium egg, beaten
  • 75g golden marzipan
To serve (optional)
  • brandy cream

Step by step

Kitchen tip
Stir a teaspoonful of ground mixed spice and/or some grated lemon or orange zest into ready-made mincemeat for extra flavour.
  1. Unroll the puff pastry, on its paper, then dollop the mincemeat all over it. Spread out using the back of a spoon, leaving a 2cm border along one of the short edges; brush this border with beaten egg. Take the mincemeat right up to the sides on the other edges.
  2. Tear off small pieces of marzipan and roll into roughly 1cm balls between your fingers before dotting all over the mincemeat. Carefully roll up the pastry into a swirl, rolling it from the non-glazed short side, then pinch the seam closed. For neater slices, chill the roll for at least 30 minutes to firm up before slicing. Preheat the oven to 190°C, fan 170°C, gas 5 and line a large baking tray (or two) with baking paper.
  3. Cut the mince pie roll into 12 slices, using a sharp knife. Carefully transfer to the lined baking tray(s), leaving room for them to spread, and brush the tops and outer edges with beaten egg. Bake for about 20 minutes until puffed and golden.
  4. Allow to cool on the tray for at least 10 minutes before serving with the brandy cream, if using, as the mincemeat will be very hot. Store in an airtight container for up to 4 days (or freeze); reheat gently to serve. *Use gluten-free pastry and/or vegetarian mincemeat if required.

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