Mincemeat Traybake

This delightfully tasty Mincemeat Traybake is made with a very easy to make shortcrust pastry layer that is flavoured with all the spices of Christmas. A wonderful way to celebrate the festive season with a slice or two with family and friends. Decorate the top with pastry stars, angels, and a dusting of icing sugar

When looking for recipes using Mincemeat, or any festive tray bakes, nothing could be simpler. A layer of pastry that is light and crumbly in texture, just how shortcrust pastry should be. I love making these, what could be better than a Mincemeat Slice and a Festive Cocktail.

They make a perfect afternoon snack that'll get you and the family into the festive spirit. Serve them with these other Christmas Recipes & Snacks and you'll have yourself a party.

• Lebkuchen Shortbread
• Light Fruit Cake Recipe
• Puff Pastry Cheese and Bacon Wraps
• Nordic Spice Cake Recipe

How to make Mincemeat Traybake

Once you've made the pastry, roll out to a ¼ ins/0.5cm thickness. Cut a rectangle to fit the base of the baking tray. Cut 1 cm strips to fit along the edge of the pastry to help prevent the Sweet Mincemeat from running over the sides when baking.

Spread the mincemeat evenly over the pastry keeping inside the side strips. You may not need all of the mincemeat. Use any remaining Mincemeat to make a few Mince Pies or add a few spoonfuls to this Apple Sponge Pudding and serve with hot homemade custard. 

Using your favourite cutters, cut out enough pastry shapes to decorate the top.  Bake in the centre of the oven for approx 25 mins, or until baked and lightly golden.

 

Take out of the oven and dust with icing sugar. Optional

 

Once cooled, cut into slices and serve on their own or with a dollop of lightly whipped fresh cream, flavoured with a dash of festive booze. Don't forget to serve a glass for yourself. After all the festive baking, you deserve a treat.

 

Alternative Mincemeat Fillings.

Using the same principle recipe, simply replace the Sweet Mincemeat with your favourite preserve.

You can use any kind of filling, such as fruit jams, Lemon Curd or Lime curd. Hazelnut chocolate spread would make another great alternative filling at any time of the year.

Notes:

Don’t over flour your surface when rolling out the pastry and don’t over handle it either, or it could lose its crumbliness when baked. I've used a very quick and easy way to make the pastry. You can use this recipe for shortcrust pastry as the base for a lot of your pie and tart recipes.

If your kitchen is very warm, you may want to place the pastry in the fridge to settle down before rolling out onto the baking tray before topping and baking.

Why not make your own Speculaas spice mix. It can be used in all your other cakes and bakes recipes.

This recipe was first published in December 2016 and has since been updated in November 2019 with additional images and text.

Festive Mincemeat traybake slices

Lynn Hill

Festive Mincemeat traybake slices are made with a light short crust pastry layer flavoured with all the spices of Christmas. Spread with festive mincemeat. Decorated with pastry stars and angels. These are the perfect easy to make mincemeat bars.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine British

Servings 12

Calories 315 kcal

INGREDIENTS

• 340 g Plain Flour
• 170 g Butter straight from the fridge. Cubed.
• ½ teaspoons Speculaas spice or Mixed Spice
• 2 Egg Yolks
• 2 tablespoons cold water
• 400 g Ready made Mince Meat

Instructions

 

• Preheat the oven to 180 deg Fan assisted. Grease the sides and base of a shallow swiss roll tin measuring approx 27cm x 19cm at the base.
• Using a food processor, mix together the flour, spices and butter until you reach a breadcrumb consistency.
• Add the egg yolks and water. Mix until the pastry comes together.
• Remove from the food processor and place onto a lightly floured board. Bring together any remaining clumps of pastry.
• Roll out to a ¼ ins/0.5cm thickness. Cut a rectangle to fit the base of the tin.
• Cut 1 cm strips to fit along the edge of the pastry to help prevent the Mincemeat from running over the sides when baking.
• Spread the mincemeat evenly over the pastry keeping inside of the side strips. You may not need it all.
• Using your favourite cutters, cut out enough pastry shapes to decorate the top of the slab.
• Bake in the centre of the oven for approx 25 mins, or until baked and lightly golden.
• Dust with icing sugar. Optional
• Once cooled, cut into slices and serve on their own or with a dollop of lightly whipped fresh cream, flavoured with a dash of festive booze.

Notes

Will keep for a few days if kept in an airtight tin.

Don’t over flour your surface when rolling out the pastry and don’t over handle it either, or it could loose its crumbliness when baked. I've used a very quick and easy way to make the pastry.

If your kitchen is very warm, you may want to place the pastry in the fridge to settle down before rolling out onto the baking tray before topping and baking.

Keyword Festive Mincemeat