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Festive Mincemeat traybake slices

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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.

Mincemeat slices.

The pastry for this Festive Mincemeat slab, is light and crumbly in texture, just how shortcrust pastry should be. I love making these. They make a perfect afternoon snack that’ll get you and the family into the festive spirit. Serve them with your other mincemeat cookie bars and cake bars and you’ll have plenty to go around.

How to make these festive Mincemeat Traybake Slices

Pastry and mincemeat

Once you’ve made the pastry, roll out to a 1/4 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 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.

Mincemeat tray bake
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.

Alternative fillings.

You can use any kind of filling. Such as fruit jams. Lemon or Lime curd. Hazelnut chocolate spread would make another great alternative 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 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.

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

Other festive bakes that you may like to try.

Rich Fruit Christmas Cake
This dark rich moist fruit cake can be prepared in advance. Feed it regularly with Brandy, Rum or Whisky and it will mature over time. It's a great Christmas cake recipe is the perfect size for a single tier wedding cake.
Check out this recipe
Rich Fruit Christmas CakeCake
Chocolate Tiffin
Chocolate Tiffin is a no bake confection consisting of crushed biscuits, sugar, syrup, dried fruits, and cocoa powder.  It’s often covered with a layer of melted chocolate.
Check out this recipe
Chocolate Tiffin slices.

 

Mincemeat slices.

Festive Mincemeat traybake slices

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
Print Pin Rate
Course: Dessert, Snack
Cuisine: British
Keyword: Festive Mincemeat
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 315kcal
Author: Lynn Hill

Ingredients

  • 340 g Plain Flour
  • 170 g Butter straight from the fridge. Cubed.
  • 1/2 Teaspoon 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 1/4 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.

Nutrition

Calories: 315kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 289mg | Potassium: 37mg | Fiber: 2g | Sugar: 23g | Vitamin A: 395IU | Calcium: 12mg | Iron: 1.4mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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

2 Comments

  1. Marion Symons

    5 stars
    Brilliant idea and it looks good and of course tastes good

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