Little Eccles mince pies

Little Eccles mince pies

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(21 ratings)

Prep: 30 mins Cook: 30 mins

More effort

Makes 18
From freezer to oven, these cheeky Eccles mince pies are perfect mid-afternoon with an equally cheeky glass of mulled wine. It is Christmas after all!

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal268
  • fat14g
  • saturates3g
  • carbs34g
  • sugars22g
  • fibre1g
  • protein2g
  • salt0.27g
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  • 500g block all-butter puff pastry
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 450g mincemeat (see 'goes well with')
  • 1 egg white, lightly beaten
  • golden caster sugar


  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.

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Comments (29)

hayleygrice's picture

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!

shozalozapinetown's picture

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.

julespick's picture

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

germania's picture

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.

lostkat's picture

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!

whitby1's picture

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!!

shozalozapinetown's picture

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.


tilden's picture

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

tilden's picture

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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