Mincemeat custard pies

Mincemeat custard pies

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(21 ratings)

Prep: 10 mins Cook: 10 mins


Makes 16-18 pies
If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard

Nutrition and extra info

Nutrition: per pie (for 16)

  • kcal169
  • fat11g
  • saturates3g
  • carbs16g
  • sugars7g
  • fibre0g
  • protein4g
  • salt0.22g
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  • 2 x 150g/5oz pots Devon custard
  • 6 level tbsp ground almonds
  • 375g pack ready-rolled puff pastry
  • 16-18 tsp mincemeat (about half a 410g/14oz jar)
    Deep-filled mince pie cut up



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

  • flaked almonds, for scattering
  • icing sugar, for dusting


  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.

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Comments, questions and tips

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28th Jan, 2009
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.
28th Jan, 2009
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.
6th Jan, 2009
I had the same trouble as poysie, they looked terrible, and were a pain to get out of the tin, but did taste yummy...
28th Dec, 2008
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.
26th Dec, 2008
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!
18th Nov, 2008
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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