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Regime Type:

Without Eggs, PKD (With Allowances)

Christmas Mince Pies

Introduction & Inspiration

Christmas mince pies have always been a staple throughout the festive period in our house, and these ones are no less delicious!

These little buns are packed with flavour and real mince as well.

I hope they will become a family favourite for you too!
X Nic

Recipe Overview

Preparation Time

30 minutes to 1 hour

Cooking Time

Less than 30 minutes

Serving Size

4 - 5 mince pies (or more depending on your muffin mould size)

Ingredients for the Base (Makes 2 x sheets):

105g Pressure Cooked Beef Tripe - warm

75ml Hot Water

45g Oven Roasted Bone Marrow


Filling Ingredients:

140g Minced Meat - cooked

50g Oven Roasted Bone Marrow

30g Honey - Local & Organic

Topping Ingredients:

1 x Beef Tripe star shape per mince pie (made when following base instructions)

Add a lard or tallow Christmas decoration weighing 5g - 10g if desired.

Recipe Instructions

Base Instructions:

Preheat oven to 175c  (Fan assisted - for lower and upper shelves)


Place all ingredients into a blender and blend for 1 minute or so, until the mixture is smooth.


Grease a  silicone baking mat with tallow or lard.


Pour 100-105ml of the mixture on to a silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula.


Repeat the process for the second sheet.


Place the baking trays in the oven and cook for 12-14 minutes (check often towards the end of the cooking time).


Remove the baking trays from the oven and allow the sheets to cool.


Use an 6-8cm diameter round cutter to cut 6-8 circular disks and 2-3 star shapes per Tripe Sheet. Reserve.


Place at least 3 circular disks gently one on top of the other into the centre of a muffin tin or paper bun case and press the base and the sides so that the disks take on the desired shape.


Reserve the bases in the fridge.


Filling Instructions:

In a pan, add the minced meat and stir often until cooked.

Pour off any excess juices. Allow the minced meat to cool.

Scoop out the bone marrow from the bone and place in a separate bowl.

Use a fork to break up the bone marrow a little, but not overly so. (We are looking for the bone marrow to retain some texture).

Next add the bone marrow mix and honey to the cool minced meat.

Use a spoon and lightly combine all the ingredients together and then leave the mixture to cool.

Spoon the mixture evenly between the mince pie bases.

Add a star shape to the top of each mince pie.

Add any additional lard decorations to the top of the mince pies and then place the mince pies back in the fridge for the filling to harden a little before serving.


Topping Instructions:

Place a star shape on top of the filling mixture of each mince pie and add an additional lard or tallow shaped decoration on top of each mince pie if desired. To make the decoration,

Add a little lard to a piece of greaseproof paper (to the size of the pastry cutter shape) and then pop the lard in the freezer for a few minutes to harden, before cutting the shape out with the cutter.


Enjoy these mince pies throughout the festive period!

Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free.

Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.


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