Giant mince pie

Giant mince pie

giant salty mince pie

This is a fantastic vegetarian alternative this Christmas day.

Cooking Notes: In addition to chilling and chilling

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Cal / Serv:




Preparation time:



Four. Five


Time to cook:





Total Time:





For the confectionery

225 grams

all-purpose flour, plus extra for dusting

115 g

unsalted butter, cold and chopped

25 g

Parmesan, finely grated and extra grated for sprinkling

For filling

A small handful of fresh sage leaves, finely chopped

250 g

chestnut mushrooms, thinly sliced

180 g

package cooked chestnuts, roughly chopped

50 grams

pistachios, chopped

75 g

full fat cream cheese

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  1. First, make the dough. Using a food processor, grind the flour, butter, Parmesan and a pinch of salt until the mixture resembles a fine breadcrumb. Alternatively, rub butter into the flour mixture with your fingers. Add 1 tablespoon of ice water and press / mix until batter comes together (add a little more water if mixture looks dry). Place on a work surface, shape into a disk, wrap and cool for 30 minutes.
  2. Meanwhile, make the filling. Heat the oil in a large skillet over medium heat and cook the onions for 10 mins, stirring occasionally, until just soft. Add the garlic and sage and cook for 2min, until fragrant. Raise the heat to high, add the mushrooms and fry until golden brown and any liquid in the pan has evaporated, about 5min. Pour into large bowl; cold.
  3. Lightly flour a work surface. Cut 2/3 of the dough (keep the rest wrapped and cold). Spread out and use to line an 8 ” round fluted tart tin and 1 ” deep. Trim the excess dough and pierce the base with a fork. Let cool for 10 minutes. Preheat the oven to 190 ° C (170 ° C fan) mark 5.
  4. Add the chestnuts, dried fruit, pistachios, 1 egg, cream cheese, and lots of seasoning to the onion bowl and toss to combine. Spoon into chilled pastry box and level. On a lightly floured surface, roll out the rest of the dough into a 20.5 cm circle. Using a small, sharp knife, cut out a large star (see GH’s suggestion). Using the base of a cake pan or spatula, lift the star and place it on top of the filling. Spread on some of the remaining beaten egg for frosting, then sprinkle on some extra cheese.
  5. Cook for 35min, or until the dough is golden. Cool in can for 10 minutes before transferring to a plate or serving board. Serve sliced.

Get ahead

Prepare for the end of step 2 a day in advance. Cool, cover and chill the onion mixture. Complete recipe to serve.

GH suggestion

The big star can be delicate. If you prefer, cut the smaller stars with a cookie cutter and place over the filling.

Per portion:

  • Calories: 503
  • Protein: 13g
  • Total Fat: 26g
  • Saturated: 13g
  • Carbohydrates: 52g
  • Total sugars: 17g
  • Fiber: 5g

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