Barney's roly-poly mince pies

Barney's roly-poly mince pies

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(10 ratings)

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Cooking time

Prep: 15 mins - 25 mins Cook: 25 mins Plus 30 mins chilling

Skill level

Easy

Servings

Makes 12 large mince pies

These aren't really pies - they're more like Catherine wheels or miniature Danish pastries and are great fun for Christmas

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition per pie

kcalories
190
protein
2g
carbs
32g
fat
7g
saturates
1g
fibre
1g
sugar
20g
salt
0.16g

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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Method

  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.

Recipe from Good Food magazine, December 2002

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Comments

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becpod's picture

Fab! Tasted great, we used Aldi's cranberry and port mincemeat. My son loved squashing them flat at before cooking, and we ALL enjoyed eating them! Look fiddly and as though you went to lots of effort. Brill!

maryjoanne's picture
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I made these with grated cooking apple and they were delicious! Need to be eaten the same day, but were so lovely, this was no problem! I baked them on a silicone mat and they came off easy.

jmhort's picture

Try baking them in a filo pastry cup, it contains the mincemeat and is easy to lift off the baking tray. It is also a very nice way to present them.

espargal's picture
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These are easy and fun to make and they are delicious, however there is a problem with the mincemeat spreading over the baking tray, baking parchment is essential. The second time I made them I used less mincemeat, it would help if in the recipe it gave the weight of the pastry to use, so one could get the proportions right, I also popped them in the freezer for 25 mins to firm up and they did come out a lot better , not as neat as Barney's in the picture, but the resulting 'toffee' on the bottom of the pastries was scrummy. Everybody who tried them loved them. Will definitely make them again as they are so quick and easy.

cduggan's picture
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These were so easy. I cooked them on parchment paper so easier, but they still stuck a bit. And wait til they are quite cool or they will might unroll.

ctcondor's picture
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I made these using the James Martin's traditional mincemeat recipe also off good food. They were easy until I got them out of the oven and couldn't get them off the baking tray :0( bit of a disaster - they ended up looking nothing like the picture, but on the upside they did taste lovely - it's just a shame half of them are still on the baking tray! Not sure I would make again.

icecool5678's picture
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I made these at a school cooking club (im only 11) and they came out nicely, but there was too much mincemeat. But my whole family absaloutely LOVED them!!! :D

janette155's picture

Really easy and really nice. Also made a version with brown sugar, chopped cherried and almonds for my daughter who doesn't like mincemeat.

I found it easier to get them off the greaseproff paper if I let them 'set' a little bit to firm up instead of flopping off the fish slice

ccorby's picture
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Supremely sticky and very tasty indeed...
Because of the puff pastry, they don't feel as heavy as a run of the mill mince pie - which could be a bonus given all the other indulgences at this time of year!
I would also be interested to know how these fair from frozen?

barnetgirl's picture

I thought these were a lovely idea so thought I would give them a pre-christmas test run! I thought they were delicious, although I will take Amybelle's advice and use some greased baking parchment as I did find that they stuck even using a good quality non-stick baking tray. I think the chilling is vital as it firms them up nicely. I have half my batch in the freezer which I am hoping will bake nicely from frozen, any one tried this?

terisutton's picture

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!

amybelle's picture
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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.

teachuk1's picture
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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.

jaimegeorge's picture

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.

barfly's picture
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Would make again - must serve hot...with cream or ice cream

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