Apple and Mincemeat Turnovers

When I was a kid my Mom used to bake apple turnovers.  I loved them because they had a high crust to apple filling ratio.   When it comes to pie, the pastry is my favourite part. 

Andy loves mincemeat pies.  He likes all the dried fruit and nuts, me - not so much.  So when he asked me to bake mincemeat pies I thought a compromise was in order.  I needed to devise a recipe that gave me the parts of the pie that I liked, the pastry bit, and gave Andy the mincemeat filling he likes.  Apple and mincemeat Turnovers are the perfect solution.

Now,you can make the pastry and mincemeat from scratch but I cheated.  All you need is some store bought pastry, a couple of apples, a jar of good store bought mincemeat, and a couple of store cupboard items .  I think you will agree you can't tell by looking that these turnovers weren't made from scratch.

Here's how to make these rustic turnovers:

Peel, core, and dice one cooking apple and one dessert apple*. 

Place the diced apples into a sauce pan with 1 tablespoon soft brown sugar and 1/4 teaspoon ground cinnamon.

Cook over a low heat until the apples begin to soften.  This could take 5-10 minutes.

Remove the pan from the heat and let the apple mixture cool. 

Stir a big spoonful of mincemeat into the apple mixture and set to the side while you prepare the pastry. 

I used ready rolled pastry so all I needed to do was cut out discs with a large pastry cutter.  You could also use a small plate and cut around them with a knife.  

Place a spoonful of filling onto the centre of each pastry disc.  Moisten one half of the outer edge of the pastry with a tiny bit of water, fold the pastry over the filling, and crimp the edges together with a fork.  

Brush the turnovers with a bit of milk or egg wash if you like. Make a tiny slit in each one to let the steam out as they bake. 

Place the turnovers on a baking sheet lined with paper.  Bake for 20-30 minutes at 200C/400F.  The pastry should be a light golden brown.

Patient people would let the Apple-Mincemeat Turnovers cool, then dust them with icing sugar... but we ate six of the tiny treats warm out of the oven. 

And from the pastry scraps I made this little mincemeat tart, a bonus treat!

*Thank you, Pink Lady Apples UK, for providing the delicious dessert apple used in this recipe.


  1. I love the pastry bit too! Your little turnovers look yummy.

    1. Thank you... and they are so easy to make!

  2. It looks very good! And again one of your "easy-to-do recipes" that I love most!
    But now I really have to laugh about myself: I stumbled over the word "mincemeat" and wondered what minced meat had to do with sweet pies. I looked it up in the dictionary... now I understand... :-D

    1. Once upon a time mincemeat really did mean minced meat, fortunately that is no longer the case. English is such a confusing language! ; )

  3. I love mincemeat, so I definitely will make these turnovers with apple and mincemeat. Like the easy recipe!

    1. I prefer these to pure mincemeat pies and no one need know you didn't make it all from scratch!

  4. Fabulous recipe - I might just do some of those with a bit more fruit mince for Christmas as they are less fiddly than normal ones. I use bought pastry too - it makes life so much easier. Thanks for the inspiration ....

    1. When it comes to pure mince pies, Prince Charles is my man. ; ) I'll make some of these to serve for Boxing Day tea.


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