Little Eccles mince pies

Little Eccles mince pies

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!

Difficulty and servings

Moderately easy

Makes 18

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

(if using veggie mincemeat)

Method

  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.
Try

Barney says...

The beauty of turning the mincemeat into pies shaped like Eccles cakes is that you don't need a special baking tin. Enjoy them piping hot with a glass of mulled wine.

Per serving

268 kcalories, protein 2.0g, carbohydrate 34.0g, fat 14.0 g, saturated fat 3.0g, fibre 1.0g, sugar 22.0g, salt 0.27 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 21-31

  • Binder photo marilyn

    13 December 2009

    marilyn commented on this recipe

    Where can you buy all butter puff pastry??

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  • Binder photo jinjerine

    15 December 2009

    jinjerine rated and commented on this recipe

    5 stars

    Made these last year and were gorgeous with shop bought mincemeat. This year i made my own mincemeat and going to make them tommorrow. You can buy all butter puff pastry from the chiller section by butters/marg in tesco. Last year i used standard puff pastry and will be again tommorrow. Think the all butter maybe a bit richer? but it works any how

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  • Binder photo Nicky

    12 January 2010

    Nicky rated this recipe

    4 stars

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  • Binder photo Jane

    23 November 2010

    Jane rated this recipe

    5 stars

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  • Binder photo jaspercat

    05 December 2010

    jaspercat rated and commented on this recipe

    5 stars

    These are really delicious - a little bit fiddly but will probably be easier to do without the 'help' of my 6 year old so I will be making some more whilst he is at school for the freezer. Lighter than a normal mincepie and really like the crispy crunchiness the sugar topping gives.

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  • Binder photo jinjerine

    23 October 2011

    jinjerine rated this recipe

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  • Binder photo caroline

    25 October 2011

    caroline commented on this recipe

    Can I just check - is it egg WHITE to use?

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  • Binder photo Benminx

    07 January 2012

    Benminx rated and commented on this recipe

    5 stars

    I made these as my first ever attempt at homemade Mince Pies, filled with James Martin's recipe for homemade traditional mincemeat, and they went down a treat. My other half's mum loved them so much she wanted to take a bag home, and we ate all the others that were left by about the 28th December. (I made them on the 20th/22nd). They genuinely are gorgeous, light, fluffy, and far easier to have as a light nibble than a traditional mince pie. Enormously recommended!!!

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  • Binder photo Mrs Lee

    27 June 2012

    Mrs Lee commented on this recipe

    Tastes better with very thin pastry which makes them a little tricky to deal with but they are well worth the effort. A lovely change to mince pies that you can make all year round.

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  • Binder photo Mrs H

    23 December 2012

    Mrs H commented on this recipe

    Loved this recipe. I made mine slightly smaller as I couldn't find anything the right size to cut round but I liked them mini-sized. Slightly fiddly sealing them but worth the effort. Will make these again next Christmas.

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  • Binder photo Camilla

    02 January 2013

    Camilla commented on this recipe

    These are so simple to make and are delicious. 10/10

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Difficulty and servings

Moderately easy

Makes 18

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

(if using veggie mincemeat)

Cook from frozen

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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Per serving

268 kcalories, protein 2.0g, carbohydrate 34.0g, fat 14.0 g, saturated fat 3.0g, fibre 1.0g, sugar 22.0g, salt 0.27 g

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