Barney's roly-poly mince pies

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• 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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• austinali66

  22 November 2009

  austinali66 commented on this recipe

  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?

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• ccorby

  08 December 2009

  ccorby rated and commented on this recipe

  

  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?

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• Cheeseplant

  10 January 2010

  Cheeseplant rated this recipe

  

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• Janette

  28 November 2010

  Janette commented on this recipe

  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

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• Georgie!!

  05 December 2010

  Georgie!! rated and commented on this recipe

  

  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

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• ctcondor

  24 December 2010

  ctcondor rated and commented on this recipe

  

  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.

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• Najarah

  29 December 2010

  Najarah rated and commented on this recipe

  

  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.

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• Marie Portugal

  31 December 2010

  Marie Portugal rated and commented on this recipe

  

  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.

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• jmhort

  01 January 2011

  jmhort commented on this recipe

  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.

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• MaryJoanne

  30 March 2013

  MaryJoanne rated and commented on this recipe

  

  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.

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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

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, sugar 20g, salt 0.16 g

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