A delightful festive recipe for Mincemeat & Almond Squares, which uses readymade shortcrust pastry and mincemeat if time is short.
A BIG Mince Pie Tray Bake!
Today’s recipe for Mincemeat & Almond Squares is a belter! Using ready-made pastry and mincemeat cuts back on time.
However, you can of course make this recipe with homemade shortcrust pastry and mincemeat.
I used a block of shortcrust pastry for these Mincemeat & Almond Squares that was in the freezer – in an attempt to empty the freezer before moving house.
I also used a stray jar of mincemeat that I found at the back of the cupboard, with half a bag of flaked almonds, and the Christmas Cake brandy.
This big mince pie is vegetarian, but can easily be made vegan, as I’ll show further below.
A large square tray bake mince pie means MORE filling and less pastry with a fabulous egg glazed almond topping.
I sprinkled some sugar over before baking these Mincemeat & Almond Squares for the final flourish. But, you could also add a cloud of snowy icing sugar before serving too.
Serve warm with cream, brandy butter or custard, and use homemade shortcrust pastry and mincemeat if time is not a problem, as I mentioned before.
And yes I know, it’s only the beginning of November. But it’s NOT too soon to be imbibing in a mince pie a day, the official mince pie season starts on Bonfire Night, the 5th November, IMHO!
So here it is, recipe below on a printable card, my FIRST festive offering for the season…..a recipe for all of you mince pie addicts out there.
Enjoy the recipe if you make it, and PLEASE do let me know how this turned out for you.
The recipe is shared at the end of this post, after more MINCEMEAT recipes. Karen
Make it Vegan
- For vegans, make sure the pastry is vegan friendly as in made with vegetable oil and omit the egg, using a plant-based milk to glaze the pie.
- Also make sure that the mincemeat is not made with animal fats, such as suet, or dairy, such as butter.
More Substitutions and Baking Notes
- Add dried cranberries. chopped apricots and dates to the mincemeat for a fruitier filling.
- Extra flaked almonds can be added to the mincemeat mixture too.
- Use puff pastry for a change, and always serve the squares warm this way.
Step-by-Step Gallery how to make Mincemeat & Almond Squares
MIncemeat & Almond Squares 
Ingredients for Recipe 
Ease the rolled pastry square into the lined tin, and push the sides up to form a pie base. Prick the base of the pastry with a fork. 
Spoon in the mincemeat and smooth it out with the back of a spoon 
Roll out the remaining piece of pastry and place it on top of the mincemeat filling. 
Make 2 slits in the middle of the pie top, and glaze with the beaten egg. 
Scatter the flaked almonds over. The sprinkle some caster sugar over too. 
Just Baked 
Cut into 16 squares
More Mincemeat Recipes
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Recipe for Mincemeat & Almond Squares
Mincemeat & Almond Squares
Today's recipe for Mincemeat & Almond Squares is a belter! Using ready-made pastry and mincemeat cuts back on time.
However, you can of course make this recipe with homemade shortcrust pastry and mincemeat.
I used a block of shortcrust pastry for these Mincemeat & Almond Squares that was in the freezer - in an attempt to empty the freezer before moving house.
I also used a stray jar of mincemeat that I found at the back of the cupboard, with half a bag of flaked almonds, and the Christmas Cake brandy.
This big mince pie is vegetarian, but can easily be made vegan, as I'll show further below.
Ingredients
- 1 x 500g block of ready-made shortcrust pastry
- 1 x 400g jar mincemeat
- 2 tablespoons brandy (optional)
- 50g flaked almonds
- 1 egg, beaten with a little milk
- Caster sugar
Instructions
- Pre-heat oven to 200C/180C Fan/350F/Gas 4. Line a 9" x 9" x 2" (23cm x 23cm x 5cm) baking tin or square cake tin with greaseproof/baking paper.
- If the mincemeat is a little dry, or you want an extra boozy kick, mix the mincemeat with the brandy and set aside whilst you prepare the pie base.
- Cut the pastry into 2 pieces, with one piece being slightly bigger than the other. (About 3/5 to 2/5)
- Roll the larger piece of pastry out on a floured board into a square that is slightly larger than the baking tin.
- Ease the rolled pastry square into the lined tin, and push the sides up to form a pie base. Prick the base of the pastry with a fork.
- Spoon in the mincemeat and smooth it out with the back of a spoon, so it is evenly distributed all over.
- Roll out the remaining piece of pastry and place it on top of the mincemeat filling. Then turn over the bottom pastry to make a pie crust and seal. Use some beaten egg to make it stick if necessary.
- Make 2 slits in the middle of the pie top, and glaze with the beaten egg. If there are any pastry bits left over, cut out some leaves for decoration.
- Glaze the pie again with the beaten egg and scatter the flaked almonds over. The sprinkle some caster sugar over too.
- Bake in pre-heated oven on the middle shelf for 25 to 30 minutes, or until the pastry is crisp and golden brown.
- Remove from the oven and allow to cool in the tin, before cutting into 16 squares.
- Ease the squares out of the tin and serve warm with cream, brandy butter or custard.
Notes
Use homemade shortcrust pastry, I have some recipes here:
Shortcrust Pastry Recipes
Use homemade mincemeat, I have some recipes here:
Traditional Mincemeat
Boozy Mincemeat
For vegans, make sure the pastry is vegan friendly as in made with vegetable oil and omit the egg, using a plant-based milk to glaze the pie. Also make sure that the mincemeat is not made with animal fats, such as suet, or dairy, such as butter.
Add dried cranberries. chopped apricots and dates to the mincemeat for a fruitier filling.
Extra flaked almonds can be added to the mincemeat mixture too.
Use puff pastry for a change, and always serve the squares warm this way.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 168Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 156mgCarbohydrates 17gFiber 1gSugar 7gProtein 4g
Ann says
Karen, I discovered your beautiful website while looking for a recipe for Betty’s Tea Room Fat Rascals. I live in California and am sooo missing my trips to the U.K. Since your recipe was posted in 2015 I was THRILLED to discover you are still writing and sharing! I’m busy reading and saving recipes. Like you, I love traditional British tea cakes. I will be spending hours working my way through your archives and than baking! Your photography is stunning and evocative. I believe I’ve gained weight simply reading your recipes! My family and friends will also be thanking you. I hope all is well with you in this crazy world. And thank you! Ann
Karen Burns-Booth says
THANK YOU so much Ann for your kind and supportive comments! You’ve made my day! I’m sorry for my tardy reply, but we’ve just moved house and it’s been very busy! Karen
Chrissie Jennings says
Do your mincemeat and almond squares freeze well?
Karen Burns-Booth says
I cannot say as I have not frozen them, but I am sure they will.