Name: Barney's roly-poly mince pies
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: Makes 12 large mince pies
Cuisine: British
Ingredients: 50g golden caster sugar; 1 sheet ready-rolled puff pastry; 411g jar traditional mincemeat; 1 tbsp milk; 25g flaked almonds

Home
Recipes
Barney's roly-poly mince pies

Barney's roly-poly mince pies

Barney Desmazery

Save recipe

Makes 12 large mince pies

Easy

Prep: 15 mins - 25 mins

Cook: 25 mins

Plus 30 mins chilling

A star rating of 4.2 out of 5.10 ratingsRate

loading...

These aren't really pies - they're more like Catherine wheels or miniature Danish pastries and are great fun for Christmas

Freezable (Can be frozen uncooked)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Festive fruit & nut cake

A star rating of 4.7 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

50g golden caster sugar
1 sheet ready-rolled puff pastry
411g jar traditional mincemeat
1 tbsp milk
25g flaked almonds

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per pie

kcal190
fat7g
saturates1g
carbs32g
sugars20g
fibre1g
protein2g
salt0.16g

low

Method

step 1

Preheat the oven to 200C/gas 6/ fan 180C. Scatter the sugar over the worktop, unravel the pastry, then roll it out so it’s a quarter bigger, but keeps its rectangular shape.
step 2

Spoon and spread the mincemeat evenly over the pastry leaving a 2cm border along the longest edges. Fold one of the longest edges over the mincemeat then roll the pastry tightly into a sausage shape while gently pressing the pastry into the mincemeat. When you get to the other edge, brush it with milk and press down to seal in the mincemeat. Press both ends in gently to plump up the roll and chill for at least 30 minutes to firm it. (The mince pie roll may now be frozen whole or as portioned slices, see below, for up to 1 month.)
step 3

Cut the roll into 12 rounds, about 3cm thick. Lay them evenly spaced on a large baking sheet and flatten them with your hand so they look like squashed Chelsea buns. Scatter the almonds on top and bake for 20-30 minutes until golden brown and the mincemeat sizzles. Leave to cool for 5 minutes – keep them separate so they don’t stick together. Eat hot with vanilla ice cream, or just as they are.

Recipe from Good Food magazine, December 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now