Name: Mincemeat custard pies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 16-18 pies
Cuisine: British
Ingredients: 2 x 150g/5oz pots Devon custard; 6 level tbsp ground almonds; 375g pack ready-rolled puff pastry; 16-18 tsp mincemeat (about half a 410g/14oz jar); flaked almonds for scattering; icing sugar for dusting

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Mincemeat custard pies

Mincemeat custard pies

Angela Nilsen

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Makes 16-18 pies

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.6 out of 5.22 ratingsRate

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If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard

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Ingredients

Nutrition

Units:

MetricUS

2 x 150g/5oz pots Devon custard
6 level tbsp ground almonds
375g pack ready-rolled puff pastry
16-18 tsp mincemeat

(about half a 410g/14oz jar)
flaked almonds

for scattering
icing sugar

for dusting

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Nutrition: per pie (for 16)

kcal169
fat11g
saturates3g
carbs16g
sugars7g
fibre0g
protein4g
salt0.22g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles – you should get 16-18. Use to line a couple of bun tins.
step 2

Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

Recipe from Good Food magazine, December 2008

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A star rating of 4.6 out of 5.22 ratings

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