Mincemeat Christmas Wreath

  • 15MINS
  • 20MINS
  • Serves 16
  • 101KCAL

This baked golden wreath is guaranteed to get you ready for the most wonderful time of the year! Made from flaky puff pastry, filled with mincemeat and decorated in festive colours, it makes a cracking Christmas centrepiece. Shhhh…no one needs to know it’s slimming friendly!

  • Christmas pinchofnom.com
  • Freezable pinchofnom.com
  • Everyday Light pinchofnom.com
Simple Mincemeat Christmas Wreath pinchofnom.com

NutritionPer Serving

  • Calories101
  • Carbs13g
  • Protein2.2g
  • Fat4.2g
  • Saturates1.8g
  • Sugars4.3g

Mincemeat Christmas Wreath - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

You might find most wreaths hanging on a door, but this one is made for the dinner table. The circle of golden pastry is filled with sweet, delicately spiced mincemeat, and it’s perfect for cutting into slices and sharing with friends and family. 

Despite being so quick and easy to make, this festive treat always brings the wow factor. We’ve used tubes of ready made writing icing in Christmassy colours to drizzle over the top of the wreath, and then added a sprinkling of sugar decorations for the finishing touches. 

If you want to get ahead, you can prepare this recipe before your Christmas get together – simply bake it and then freeze it before it’s decorated. That way, all you need to do is defrost it the night before you want to serve and add your icing before bringing it to the table.

What diets is this Mincemeat Christmas Wreath suitable for?

This Mincemeat Christmas Wreath recipe is suitable for dairy free diets. It can also be suitable for vegetarians, as long as you make sure the mincemeat you are using does not contain suet and is suitable for vegetarians. 

The recipe can be made gluten free as long as you use gluten free pastry and cake decorations. 

As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.

How Weight Watchers friendly is this Mincemeat Christmas Wreath recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Mincemeat Christmas Wreath?

You’ll need some writing icing and small red and green sugar balls to decorate your Mincemeat Christmas Wreath. These can be found in the baking aisle of most supermarkets, or ordered online. We used some from the Dr Oetker Bright and Bold Sprinkles Mix, but any brand will do.

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘Festive Treat! This is definitely worth taking a bit of time over as it looks so pretty once cooked’

Julie

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You can also pick up a pack of writing icing online from Amazon.

These Dr Oetker Bright and Bold Sprinkles Mix includes little red and green sugar balls. 

How many calories are in this Mincemeat Christmas Wreath?

There are 101 calories per portion in this Mincemeat Christmas Wreath recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Preheat the oven to 200°C. Line a large baking tray with a sheet of non-stick baking paper.

Step 2

Place the mincemeat in a food processor or use a stick blender to blitz until it has spreadable but coarse consistency. Make sure there are no whole pieces of dried fruit left.

Step 2 pinchofnom.com

Step 3

Place the roll of pastry on a chopping board. Unroll the pastry sheet, leaving it on its packing paper.

Step 3 pinchofnom.com

Step 4

Spread a thin layer of mincemeat paste evenly over the pastry, leaving a 1cm gap along one long edge.

Step 4 pinchofnom.com

Step 5

Roll up, starting with the long edge without the 1cm gap, using the greaseproof paper packing to help you.

Step 5 pinchofnom.com

Step 6

Keep rolling until you have made a shape like a Swiss roll and make sure it is seam side down. Leave the pastry roll on the edge of the packing paper, on the chopping board and place in the fridge to firm up for 10-15 minutes.

Step 6 pinchofnom.com

Step 7

Once chilled, remove from the fridge. Carefully lift the pastry roll off the packing paper and chopping board and place on the lined baking tray.

Step 8

Gently shape the pastry roll into a ring about 16cm in diameter. Where the ends meet, gently press together to seal and complete the ring. Don’t worry if your ring doesn’t look perfect, you can smooth out any imperfections at this stage, but don’t over-handle otherwise the pastry may become sticky.

Step 8 pinchofnom.com

Step 9

Use a large, sharp, non-serrated knife to make 16 even cuts around the ring. Make the cuts from the edge towards the centre, stopping about 2 cm from the centre.

Step 9 pinchofnom.com

Step 10

Gently twist each of the sixteen sections a little and in the same direction, so they lie at an angle around the ring. Brush all over with beaten egg to glaze. Place in the preheated oven for 15-20 minutes, until crisp and golden brown.

Step 10 pinchofnom.com Step 10 pinchofnom.com

Step 11

Remove from the oven and leave on the lined baking tray to cool completely. Once cooled, carefully transfer to a serving plate; you can use two fish slices to help you do this, if needed.

Step 12

Drizzle red and green icing over the cooled ring and decorate with a few red and green small sugar balls. Serve.

Step 12 pinchofnom.com

Mincemeat Christmas Wreath - Pinch of Nom Slimming Recipes

What could I serve with this Mincemeat Christmas Wreath?

We’d recommend enjoying a slice with a cup of tea or your favourite festive tipple. You could serve it at a Christmas buffet alongside these other seasonal sweet treats:

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How do you know when this Mincemeat Christmas Wreath is cooked?

You should cook this Mincemeat Christmas Wreath until the pastry is crisp and golden. This will take around 15-20 minutes.

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.

How long can you keep this Mincemeat Christmas Wreath in the fridge?

You don’t need to keep this recipe in the fridge. Any leftovers are best stored in an airtight container, where they can be kept for up to 3 days. 

Can I freeze Mincemeat Christmas Wreath?

YES you can freeze this recipe! We would recommend freezing after baking, and before adding the decoration. Please remember to do the following:

  • Allow it to cool and then freeze as soon as it is cold enough.
  • Place in a container or bag that is suitable for freezing.
  • Add a label with the recipe name and the date you froze it

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Mincemeat Christmas Wreath

This baked golden wreath is guaranteed to get you ready for the most wonderful time of the year! Made from flaky puff pastry, filled with mincemeat and decorated in festive colours, it makes a cracking Christmas centrepiece. Shhhh…no one needs to know it’s slimming friendly!
  • Prep Time
    15 MINS
  • Cook Time
    20 MINS
  • KCals 101
  • Carbs 13G

Ingredients

  • 320 g ready-rolled light puff pastry sheet
  • 90 g mincemeat
  • 1 medium egg, beaten
  • ready-made red writing icing, for decoration
  • ready-made green writing icing, for decoration
  • a few red and green small sugar balls, for decoration

large baking tray

non-stick baking paper

food processor or stick blender

Chopping Board

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 200°C. Line a large baking tray with a sheet of non-stick baking paper.
  2. Place the mincemeat in a food processor or use a stick blender to blitz until it has spreadable but coarse consistency. Make sure there are no whole pieces of dried fruit left.
  3. Place the roll of pastry on a chopping board. Unroll the pastry sheet, leaving it on its packing paper.
  4. Spread a thin layer of mincemeat paste evenly over the pastry, leaving a 1cm gap along one long edge.
  5. Roll up, starting with the long edge without the 1cm gap, using the greaseproof paper packing to help you.
  6. Keep rolling until you have made a shape like a Swiss roll and make sure it is seam side down. Leave the pastry roll on the edge of the packing paper, on the chopping board and place in the fridge to firm up for 10-15 minutes.
  7. Once chilled, remove from the fridge. Carefully lift the pastry roll off the packing paper and chopping board and place on the lined baking tray.
  8. Gently shape the pastry roll into a ring about 16cm in diameter. Where the ends meet, gently press together to seal and complete the ring. Don't worry if your ring doesn't look perfect, you can smooth out any imperfections at this stage, but don't over-handle otherwise the pastry may become sticky.
  9. Use a large, sharp, non-serrated knife to make 16 even cuts around the ring. Make the cuts from the edge towards the centre, stopping about 2 cm from the centre.
  10. Gently twist each of the sixteen sections a little and in the same direction, so they lie at an angle around the ring. Brush all over with beaten egg to glaze. Place in the preheated oven for 15-20 minutes, until crisp and golden brown.
  11. Remove from the oven and leave on the lined baking tray to cool completely. Once cooled, carefully transfer to a serving plate; you can use two fish slices to help you do this, if needed.
  12. Drizzle red and green icing over the cooled ring and decorate with a few red and green small sugar balls. Serve.

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Recipe notes

Tip: Blitzing the mincemeat into a coarse paste makes it easy to roll up the pastry. It wouldn’t work as well with whole pieces of dried fruit in the mincemeat. It also helps the mincemeat go further, keeping the calories down.
Tip: We found it's generally best to use the pastry straight from the fridge, depending on the brand you use. Some brands can be stickier than others and may become difficult to work with if they become warm,. We recommend using it chilled and handling it as little as possible.

If you’ve made Mincemeat Christmas Wreath and love it, let us know by tagging us in your photos!

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