Little Eccles mince pies
- Barney Desmazery
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Makes 18
More effort
Prep: 30 mins
Cook: 30 mins
A star rating of 4.9 out of 5.21 ratingsRate
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From freezer to oven, these cheeky Eccles mince pies are perfect mid-afternoon with an equally cheeky glass of mulled wine. It is Christmas after all!
Easily doubled
Easily halved
Freezable (before baking)
Vegetarian
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Sandham family mincemeat
A star rating of 4.8 out of 5.35 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g block all-butter puff pastry
-
flour
for dusting
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450g mincemeat
(see 'goes well with')
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1 egg white
lightly beaten
-
golden caster sugar
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Nutrition: per serving
-
kcal268
-
fat14g
-
saturates3g
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carbs34g
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sugars22g
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fibre1g
-
protein2g
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salt0.27g
low
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Method
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step 1
Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.
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step 2
Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather together tightly to completely encase the mincemeat.
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step 3
Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.
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step 4
Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar. The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen.
RECIPE TIPS
BARNEY SAYS...
The beauty of turning the mincemeat into pies shaped like Eccles cakes is that you don’t need a special baking tin. Enjoy them piping hot with a glass of mulled wine.
Recipe from Good Food magazine, November 2007
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A star rating of 4.9 out of 5.21 ratings
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