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Recipe by Angela Nilsen

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1. Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles - you should get 16-18. Use to line a couple of bun tins.
2. Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

PER PIE (FOR 16)

169 kcalories, protein 4g, carbohydrate 16g, fat 11 g, saturated fat 3g, fibre 0g, salt 0.22 g

Latest comments and suggestions

• Weasel

  18 November 2008

  Weasel commented on this recipe

  These pies are easy to make and delicious to eat, they are incredibly moist and I will definitely be making more!

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• Weasel

  18 November 2008

  Weasel rated this recipe

  

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• annie

  15 December 2008

  annie rated this recipe

  

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• poysie

  26 December 2008

  poysie commented on this recipe

  These pies were not difficult to make, tasted delicious but boy oh boy were they messy in the oven. They puffed up too much and then the mincemeat spillage started - what a mess. I tried two lots fiddling with size and quantity of filling etc but they still made a mess! I would definitely use the concept again as they are much lighter than a traditional mince pie but I would definitely try a different pastry!

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• Antoinette

  28 December 2008

  Antoinette rated and commented on this recipe

  

  Absolutely gorgeous. An ingenious twist on a Xmas classic and so easy to make. I used my own simplified version of mincemeat and it was very nice, not too sweet, lovely and creamy.

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• Aimee_CM

  06 January 2009

  Aimee_CM rated and commented on this recipe

  

  I had the same trouble as poysie, they looked terrible, and were a pain to get out of the tin, but did taste yummy...

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• Helen LJ

  28 January 2009

  Helen LJ rated and commented on this recipe

  

  I made these on Christmas Eve, and they went down a storm. I'll definitely make them again, as they were so quick to do, and a much lighter-tasting alternative to traditional mince pies.

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• siai

  28 January 2009

  siai rated and commented on this recipe

  

  I absolutely adore these. As I am a sucker for shortbread pastry I use this instead of puff. It turns out great. Needs a little longer in the oven, and can break up a little when getting them out of the tray (I use a regular muffin tray) but I think the trick is to not roll the pastry out too thin and grease the tray well.

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• siai

  18 February 2009

  siai commented on this recipe

  If using shortbread pastry cook these at 180C for 25 mins. They come out perfect and no mess!

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• Ruthie

  08 May 2009

  Ruthie rated this recipe

  

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• janet

  25 July 2009

  janet rated and commented on this recipe

  

  These were delicious but next time in order to get the right balance with the filling and pastry I will use a deeper tins.

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• Natalie

  13 October 2009

  Natalie rated and commented on this recipe

  

  Mine looked quite messy, nothing like the picture but still delicious. Will make again.

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• Pendle

  13 October 2009

  Pendle rated and commented on this recipe

  

  These are brilliant! Delicious and everybody loved them. I made 8 batches last Christmas and they were devoured instantly. Even my mum who usually only says 'just the one' ate 6.

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• Janes Recipe

  17 November 2009

  Janes Recipe commented on this recipe

  These went down a storm in our house last year and have already had a request for them this year. so I shall be making tons of them. Once made do you think I could freeze them and then heat a bit before serving? Would the custard stand up to this? Also has anyone tried them with any other pastry?

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Ingredients

• 2 x 150g pots Devon custard
• 6 level tbsp ground almonds
• 375g pack ready-rolled puff pastry
• 16-18 tsp mincemeat (about half a 410g jar)
• flaked almonds , for scattering
• icing sugar , for dusting

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Difficulty and servings

Makes 16-18 pies

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 x 150g pots Devon custard
• 6 level tbsp ground almonds
• 375g pack ready-rolled puff pastry
• 16-18 tsp mincemeat (about half a 410g jar)
• flaked almonds , for scattering
• icing sugar , for dusting

PER PIE (FOR 16)

169 kcalories, protein 4g, carbohydrate 16g, fat 11 g, saturated fat 3g, fibre 0g, salt 0.22 g

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