Little Eccles mince pies
Ingredients
- Step 1 500g block all-butter puff pastry
- Step 2 flour , for dusting
- Step 3 450g mincemeat (see 'goes well with')
- Step 4 1 egg white , lightly beaten
- Step 5 golden caster sugar
Calories: 268
Carbohydrate: 34 g
Protein: 2 g
Fat: 14 g
Cook time: 60 minutes
Prep time: minutes
Total time: 60 minutes
Servings: 18
TAGS
Afternoon tea
Dessert
Dinner
Lunch
Snack
Supper
Treat
British
Barney Desmazery
Christma
Christmas-kitchen
Eccles cake
Festive
Make Ahead
Mince meat
Mince py
Mincemeat
Directions
- 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.
- 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.
- 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.
- 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.