Puff pastry mince pies
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 8
Skip to ingredients
- 320g sheet puff pastry
- for dusting plain flour
- 250g mincemeat
- 1 tbsp spiced rum(optional)
- 20g pecanschopped (optional)
- 1 eggbeaten
- ½ tbsp demerara sugar
- ¼ tsp ground cinnamon
Nutrition: per serving
- kcal281
- fat14.2g
- saturates5.3g
- carbs32.7g
- sugars20.4g
- fibre2g
- protein3.6g
- salt0.38g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Unravel the pastry sheet on its baking paper, lightly scatter with flour and roll out with a rolling pin to make it slightly thinner. Cut out eight 8cm circles using a round cutter, then press these into the holes of a non-stick fairy cake tin. Re-roll the pastry, if needed, and stamp out eight 6cm circles (these will be the lids).
step 2
Mix the mincemeat with the rum and pecans, if using, then spoon this into the pastry cases. Brush a little of the beaten egg around the exposed pastry edges, then top with the lids, pressing lightly to seal. Cut a small steam hole in the top of each pie using the tip of a sharp knife.
step 3
Brush the tops of the pies with more of the beaten egg. Mix together the sugar and cinnamon, then sprinkle this over the pies and bake for 25 minutes until golden and puffed up. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
