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5 from 1 vote

Gingerbead Mince Pie Pockets

A fun festive twist on the classic mince pie.
Prep Time1 hr
Cook Time20 mins
Cooling30 mins
Total Time1 hr 20 mins
Course: Dessert, Snack
Keyword: mince pie, poptart
Servings: 6 servings


For the sweet pastry

  • 240 g plain flour
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 200 g unsalted butter cut into squares
  • 1 tbsp caster sugar
  • 1 large egg
  • 1 tbsp water

For the mince filling

  • 12 tbsp mince meat
  • 50 g white chocolate chips

Ginger glaze topping

  • 200 g golden icing sugar
  • 3 tsp ground ginger
  • 2 tbsp milk


For the pastry

  • Put the flour, spices and butter together into a large bowl and break the butter up into the flour using a pastry blender. Continue until the mixture resembles breadcrumbs
  • Beat together 1 egg and 1tbsp water, then gradually add in 2 tablespoons of this mix to the flour butter mix until you have a dough that come together. Knead it together for a few moments, then bring into a disk shape, wrap in cling film and chill in the fridge for 30 minutes.
  • Preheat the oven to 160C and line a baking tray with baking paper. Remove the dough from the fridge and roll out onto a lightly floured surface until you have a large rectangle.
  • Cut each sheet into six rectangles 6cm x 10cm, then bring the excess dough together and roll out and cut into six more.
  • Roll out the rest of the excess then cut out some mini gingerbread men decorations using a cutter.
  • Lay out the rectangles onto to baking sheet, then taking two rectangles in turn, brush one entirely with egg and spoon about 1 tbsp of mince meat and a sprinkle of white chocolate chips onto the other.
  • Sandwich the two pieces together and use a fork to press the edges together to seal. Brush egg wash across the top and prick the centre with a fork to allow steam to escape. Repeat with remaining rectangles until you have 6 tarts, then put into the oven and bake for 20 minutes until golden.
  • On a separate tray bake the mini gingerbread men decorations for 10 minutes
  • Once baked, remove from the oven and cool on a wire rack while you make the icing topping.

Ginger glaze topping

  • For the glazed topping add the golden icing sugar, ginger and milk until you have an icing that’s a thick enough consistency to top onto the tarts and spread without it running off.
  • Spread the icing onto of the cooled tarts then top with the mini gingerbread men and dust all over with a tsp of cinnamon.
  • The tarts will keep in an airtight container for up to 3 days.
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