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Christmas Mince Pie Tarts

Slimming World Syns: 4 Syns Each
Calories: Coming Soon
Weight Watchers Points: Coming Soon
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings 24 Tarts


  • 225 grams Plain Flour
  • 110 grams Low Fat Spread For Baking
  • 1 Teaspoon Vanilla Essence
  • 15 Tablespoons Mincemeat
  • Cold Water
  • Frylight


  • Preheat your oven 190°C/170°C Fan/Gas Mark 5.
  • Spritz the pie tray or foil cases with a little Frylight.
  • Sift the flour into a bowl and add salt, vanilla essence and low fat spread. Cream the mixture together and add a little water if needed to form a ball.
  • Wrap in clingfilm and place in the fridge for at least an hour.
  • After chilling in the fridge, dust a work surface with flour and roll out the pastry to approx 5mm thick. Using a small glass or a round pie cutter cut 24 rounds to line your cases or pie tray.
  • Using a metal spoon divide the mincemeat into each pie.
  • Reroll your pastry and cut stars to place on top of each pie.
  • Place into the oven and bake for 15 – 20 minutes or until golden.
  • Remove and place each pie on a wire rack to cool.
  • These pies will keep for 3 to 4 days in an air tight container. They are not suitable for freezing.