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13 ratings

Recipe by Barney Desmazery

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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.
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.
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.
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.

Per serving

268 kcalories, protein 2g, carbohydrate 34g, fat 14 g, saturated fat 3g, fibre 1g, salt 0.27 g

Latest comments and suggestions

• M's Kitchen

  14 November 2007

  M's Kitchen commented on this recipe

  I made them a little smaller 9 cm circles, really as a trial for Christmas - they were a great success and I also froze some (before baking) I will definitely be making them instead of the usual mince pies and might even try adding a little marzipan to the mince meat

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• M's Kitchen

  14 November 2007

  M's Kitchen commented on this recipe

  I made them a little smaller 9 cm circles, really as a trial for Christmas - they were a great success and I also froze some (before baking) I will definitely be making them instead of the usual mince pies and might even try adding a little marzipan to the mince meat

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• Koeksister

  14 November 2007

  Koeksister commented on this recipe

  These are so easy to make and even easier to eat! I use shop-bought mincemeat but mix a tablespoonful of brandy into the jar and let it soak in for a day or two before I use it ;this makes the filling nice and moist and enhances the flavour. Great idea M's Kitchen to add the marzipan, I will definitely try that next time. Koeksister

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• Elaine

  19 November 2007

  Elaine rated this recipe

  

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• Jo's food

  26 November 2007

  Jo's food commented on this recipe

  My son had to read a Christmas receipe for school, so we found this one, and decided to make them as well, he took them into to school to share and they were a hit. Will be making these again!!

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• lostkat

  11 December 2007

  lostkat rated and commented on this recipe

  

  Absolutely gorgeous and so easy to make. I sometimes find the normal mince pies a bit heavy, but these are so light and delicious. They went down a storm too. Definitely making more!

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• luv2eat

  14 December 2007

  luv2eat rated and commented on this recipe

  

  Made a batch of these to take into the folks at work. Well they disappeared in an instant, everyone loved them and I'm making another double batch to take in next week. Very simple, yet so yummy, I also added some chopped macadamias to mine.

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• Julie

  16 December 2007

  Julie rated and commented on this recipe

  

  Fantastically easy and taste delicious. Will certainly be making them again.

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• Koeksister

  19 December 2007

  Koeksister commented on this recipe

  I meant to say earlier, when brushing the pastry circles with egg white only brush half the circle. The pastry sticks much better this way.

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• HayleyGrice

  21 December 2007

  HayleyGrice rated and commented on this recipe

  

  These are lovely, a really nice alternative. I'm not an "arty" type so the process of squashing pastry down and just shaping into a round really appealed to me!! And means you get the full effect of home-madeness. Try and put as much filling in as you can get away with, as there is a fair amount of pastry once it puffs up, and be liberal with the sugar sprinkled on top as it makes a tasty addition. Great recipe!

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• pam

  26 December 2007

  pam rated and commented on this recipe

  

  Fantastic, not so sweet as those made with sweet pastry. A real hit.

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• Nic Nic

  10 January 2008

  Nic Nic rated this recipe

  

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• elizabeth

  22 January 2008

  elizabeth commented on this recipe

  A great hit with all the family. Will definitely be making them again

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• Elizabeth

  09 February 2008

  Elizabeth rated this recipe

  

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• Davideast

  10 March 2008

  Davideast rated and commented on this recipe

  

  Very easy to make and a change from the usual mince pies at Christmas. I used shop-bought mincemeat and added amaretto.

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• Jackie

  20 April 2008

  Jackie rated and commented on this recipe

  

  Gorgeous, would be nice a bit bigger too.

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• lurvlyloz

  29 September 2008

  lurvlyloz rated and commented on this recipe

  

  I made these last christmas i will certainly be making them this christmas. i make double so i can freeze them for when people drop by over christmas. lovely and less fiddly than normal mince pies :)

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• Jo

  05 December 2008

  Jo rated and commented on this recipe

  

  I made these last Christmas and will make again as they were so easy and tasted so good. You can't beat the smell of home cooked goodies! Give them a go.

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• Louise

  08 January 2009

  Louise rated and commented on this recipe

  

  Really good! And they do freeze well and cook straight from frozen. Yummy!

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• Emma

  08 November 2009

  Emma commented on this recipe

  Sound great. I will try them soon. Love the idea of freezing them, and just cooking what you what when you want. I do get fed up with cooking a couple of batches of normal mince pies (on request) and then see them not eaten because everyone had too much turkey and pudding etc.

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Ingredients

• 500g block all-butter puff pastry
• flour , for dusting
• 450g mincemeat (see 'goes well with')
• 1 egg white , lightly beaten
• golden caster sugar

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Difficulty and servings

Makes 18

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

(if using veggie mincemeat)

Ingredients

• 500g block all-butter puff pastry
• flour , for dusting
• 450g mincemeat (see 'goes well with')
• 1 egg white , lightly beaten
• golden caster sugar

Per serving

268 kcalories, protein 2g, carbohydrate 34g, fat 14 g, saturated fat 3g, fibre 1g, salt 0.27 g

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