Apple and Mincemeat Pinwheels

Apple and Mincemeat Pinwheels

Apple and mincemeat pinwheels, a great alternative to a traditional mince pice.

Super easy to make with a handlful of shop bought and store cupboard ingredients.  You can make them your own by changing the complementary ingredients from apple to nuts, add some orange zest, substitute chocolate chips for cranberry.  The combinations are endless.

This can also be made vegan friendly by buying vegan puff, mincemeat etc and swapping the egg glaze with plant milk.

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature



  • 1 pack of puff pastry
  • 1/2 jar of mincemeat
  • 1 apple, grated
  • handful of cranberries
  • 1 egg, beaten
  • Demerara sugar or flaked almonds to finish, optional
  • Icing sugar to dust, optional


    1. Setup your Big Green Egg for an indirect cook with the stainless steel grid on top of your ConvEGGtor. To that, add your baking stone. Set your Egg to 200°C.
    2. Gently unroll the pastry and place on a flat surface.  We leave it on the paper.
    3. Spread the mincemeat on the pastry. Make sure you get as close to all the edges as you can.
    4. Sprinkle over the grated apple and cranberries.  You can substitute your own ingredients at this stage.
    5. Roll the pastry lengthwise, as if you were making a swiss roll.
    6. To make the wheels, I cut the roll in two and kept repeating on each section until I got to the desired thickness.  Makes 18 – 20 wheels.
    7. Make a circle of parchment paper, which will fit on the baking stone.
    8. Place each of the wheels, cut side up on to the paper.
    9. Brush the wheels, with a bit of beaten egg.
    10. Sprinkle each pie with some demerara sugar or almonds.
    11. Transfer the parchment paper with the wheels to a baking tray for easy transport to the Egg.  Slide the baking parchment onto the baking stone and bake for 12-15 minutes, until the puff pastry is coloured and the mixture is starting to ooze.
    12. Take out and allow to cool a little.  You could dust with icing sugar.

    These would be lovely with some custard, creme fraiche or a dollop of ice cream.

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