Little Eccles mince pies

Little Eccles mince pies

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(22 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

  • before baking
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal268
  • fat14g
  • saturates3g
  • carbs34g
  • sugars22g
  • fibre1g
  • protein2g
  • salt0.27g


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



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

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



    It's a classic ingredient at Christmas in…

  • 1 egg white, lightly beaten
  • golden caster sugar


  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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20th Nov, 2015
great recipe. sell some on here
3rd May, 2015
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.
15th Nov, 2014
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 :)
2nd Jan, 2013
These are so simple to make and are delicious. 10/10
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.
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.
7th Jan, 2012
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!!!
25th Oct, 2011
Can I just check - is it egg WHITE to use?
5th Dec, 2010
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.
15th Dec, 2009
Made these last year and were gorgeous with shop bought mincemeat. This year i made my own mincemeat and going to make them tommorrow. You can buy all butter puff pastry from the chiller section by butters/marg in tesco. Last year i used standard puff pastry and will be again tommorrow. Think the all butter maybe a bit richer? but it works any how


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