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3 ratings

Recipe by Barney Desmazery

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1. Preheat the oven to 200C/gas 6/ fan 180C. Scatter the sugar over the worktop, unravel the pastry, then roll it out so it's a quarter bigger, but keeps its rectangular shape.
2. Spoon and spread the mincemeat evenly over the pastry leaving a 2cm border along the longest edges. Fold one of the longest edges over the mincemeat then roll the pastry tightly into a sausage shape while gently pressing the pastry into the mincemeat. When you get to the other edge, brush it with milk and press down to seal in the mincemeat. Press both ends in gently to plump up the roll and chill for at least 30 minutes to firm it. (The mince pie roll may now be frozen whole or as portioned slices, see below, for up to 1 month.)
3. Cut the roll into 12 rounds, about 3cm thick. Lay them evenly spaced on a large baking sheet and flatten them with your hand so they look like squashed Chelsea buns. Scatter the almonds on top and bake for 20-30 minutes until golden brown and the mincemeat sizzles. Leave to cool for 5 minutes - keep them separate so they don't stick together. Eat hot with vanilla ice cream, or just as they are.

Per pie

190 kcalories, protein 2g, carbohydrate 32g, fat 7 g, saturated fat 1g, fibre 1g, salt 0.16 g

Latest comments and suggestions

• Barfly

  29 December 2007

  Barfly rated and commented on this recipe

  

  Would make again - must serve hot...with cream or ice cream

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• Jaime George

  02 January 2008

  Jaime George commented on this recipe

  Best mince pie I have ever made ! didnt put almonds on top so my little girl could eat them and she loved them, only last about 4 days before going a bit stale.

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• BARBARA

  26 October 2008

  BARBARA rated and commented on this recipe

  

  These are an excellent twist on the traditional mince pie. They have been well received by my family for the past 3 years. I always make and eat the same day.

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• Amybelle

  01 January 2009

  Amybelle rated and commented on this recipe

  

  This is a good recipe and very easy to make (whilst impressive to serve) however, make sure you use greaseproof paper and grease everything. I didn't on my first batch, couldn't get the mince pies off the baking tray and got fed up. Second go with paper and lots of grease came off perfectly.

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• teri

  06 September 2009

  teri commented on this recipe

  Only made these once, but I'd like to try the recipe again. Attempted them last christmas but they came out disastrous. My mincemeat just seeped all over the baking tray...I put it down to human error on my part though so I'll def try again this December!

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Ingredients

• 50g golden caster sugar
• 1 sheet ready-rolled puff pastry
• 411g jar traditional mincemeat
• 1 tbsp milk
• 25g flaked almonds

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Difficulty and servings

Makes 12 large mince pies

Preparation and cooking times

Prep 15 25 mins

Cook 25 mins

Plus 30 mins chilling

Can be frozen uncooked

Ingredients

• 50g golden caster sugar
• 1 sheet ready-rolled puff pastry
• 411g jar traditional mincemeat
• 1 tbsp milk
• 25g flaked almonds

Per pie

190 kcalories, protein 2g, carbohydrate 32g, fat 7 g, saturated fat 1g, fibre 1g, salt 0.16 g

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