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Little Eccles mince pies

Little Eccles mince pies

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Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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!

  • Easily doubled
  • Easily halved
  • Freezable (before baking)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal268
fat14g
saturates3g
carbs34g
sugars22g
fibre1g
protein2g
low insalt0.27g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2007

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Rating: 5 out of 5.21 ratings
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