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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Ingredients

  • 500g block all-butter puff pastry
  • flour, for dusting
    Flour

    Flour

    fl-ow-er

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

  • 450g mincemeat (see 'goes well with')
    Deep-filled mince pie cut up

    Mincemeat

    mins-meet

    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • 1 egg white, lightly beaten
  • golden caster sugar

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.

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Comments, questions and tips

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jofranks
10th Apr, 2016
3.8
It's April and my kitchen smells of Christmas as I use up half a jar of mince meat that I reconstituted using a drop of brandy. I also put a small dollop of marzipan in the middle of each cake, again using up Christmas leftovers - Lovely little gems.
ymmyfood
20th Nov, 2015
great recipe. sell some on here www.ymmyfood.co.uk
lizleicester
3rd May, 2015
5.05
Used pre-rolled puff pastry (needed to be dairy free, so not the all butter version). I also sprinkled granulated sugar rather than caster, preferring the extra "crunch". They turned out beautifully and took only minutes to prepare.
Lizzyexmoor
15th Nov, 2014
5.05
Just made these, I filled them with Seville Orange marmalade with added chopped stem ginger and they were fabulous ( we are not so keen on mincemeat) I will definitely be making them again. Made small ones perfect with a cuppa :)
katemay95
2nd Jan, 2013
These are so simple to make and are delicious. 10/10
hickmanh
23rd Dec, 2012
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.
mrsvlee
27th Jun, 2012
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.
benminx
7th Jan, 2012
5.05
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!!!
carolineroy
25th Oct, 2011
Can I just check - is it egg WHITE to use?
jaspercat2002
5th Dec, 2010
5.05
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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