Sead Foods

Sead Mince Pies

Same same but different! A mince pie with a sesame butter twist! Crumbly buttery shortcrust pastry packed with homemade fruity spicy mincemeat and topped with a moreish sesame butter icing! 

Sead Mince Pies
Same same but different! Crumbly, buttery shortcrust pastry packed with a homemade fruit filling and topped with a moreish sesame butter icing!  


Makes 20 pies


75g sultanas

75g raisins

50g mixed peel 

50g each dried figs and glace cherries

25g each almonds and pecans, chopped

1 piece of stem ginger, finely chopped, plus 1 tbsp of its syrup

200g muscovado sugar

1/2 tsp mixed spice

3 tbsp brandy (or orange juice) 

Zest of 1 orange 

1 small unpeeled cooking apple, grated 

2 tbsp melted coconut oil 

Shortcrust pastry 

600g plain flour 

1/2 tsp salt 

300g butter (we used Naturli' vegan butter block) 

Sesame butter icing 

5 tbsp Original sesame butter 

2 tbsp icing sugar 

Pink food dye 

Sprinkles and glace cherries (optional) 


1. Preheat the oven to 180C. Roughly chop any of the fruit into raisin-sized pieces, lightly toast the nuts in a dry pan until fragrant, then roughly chop them too. 

2. Put both into a large bowl with the ginger, sugar, spice, brandy or orange juice, zest, grated apple and melted coconut oil.

3. Start on the pastry. Put the flour, salt and butter into a bowl and rub together with your fingertips until the mix is the consistency of breadcrumbs, Pour in a tablespoon of cold water at a time and stir with a wooden spoon until it comes together into a dough. 

4. Bring into a ball with your hands, flatten into a disc and chill in the fridge for 10 minutes. 

5. Lightly dust a work surface with flour and roll out the pastry to 2-3mm thick. Using a cutter cut out into circles, you will probably need to re-roll the pastry scraps to get the last few circles out. 

6. Press the pastry circles into a lightly greased cupcake tray and fill each one to the top with the mincemeat. Then place another pastry circle on top to for the lid, and use a fork to seal the edges together. 

7. Bake for 20 mins until lightly golden then leave to cool. 

8. Make the icing by sifting the icing sugar and mixing in the sesame butter and as much pink food dye as you wish. Spoon on top of the mince pies and decorate! 

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