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Puff pastry mince pies

Puff pastry mince pies on a cake stand and one on a plate with a bite taken out

Puff pastry mince pies

Name: Puff pastry mince pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: butter for greasing; plain flour for dusting; 2 x 320g sheets all-butter puff pastry; 350g mincemeat; 2 eggs beaten; demerara sugar to sprinkle

Elena Silcock

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Serves 12

Easy

Prep: 15 mins

Cook: 20 mins - 25 mins

A star rating of 3.9 out of 5.18 ratingsRate

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Bake easy mince pies using ready-made puff pastry and a jar of mincemeat. You can perk up a shop-bought filling, too, with orange zest and a splash of brandy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

butter

for greasing
plain flour

for dusting
2 x 320g sheets all-butter puff pastry
350g mincemeat
2 eggs

beaten
demerara sugar

to sprinkle

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Nutrition: per serving (12)

kcal321
fat16g
saturates7g
carbs38g
sugars21g
fibre2g
protein4g
salt0.6g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and lightly butter and flour a 12 hole fairy cake tin. Lay a sheet of puff pastry on a floured surface and use a rolling pin to roll it out a little, so it's 5 cm bigger than your fairy cake tin.
step 2

Lay the sheet onto the tin, pushing it into the holes. Spoon 1½ tbsp of mincemeat into each hole, then use some of the beaten egg to brush around all of the holes. Lay the other sheet of pastry on top and press to seal. Lightly dust the top with flour.
step 3

Use an 8cm cookie cutter to cut circles around each of the holes, peeling away the excess puff pastry. You will be left with 12 flat-topped pies. Place a flat baking tray over the pies and flip the fairy cake tin upside-down. The pies should slip out of the tin, leaving you with 12 puff pies on a baking tray.
step 4

Press each one around the edges to make sure they're well sealed. Brush them with more of the beaten egg, sprinkle with demerara sugar. Bake for 20 mins, until risen and golden. Allow to cool a little, then serve warm.

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A star rating of 3.9 out of 5.18 ratings

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