If you're anything like us, mince pies are a treat meant for Christmas time only, which means we're making the most of them in December by eating as many as possible!
Yes, you can buy mince pies from the supermarket but there is nothing quite like baking your own. Better yet, our puff pastry mince pies recipe is incredibly easy thanks to shop bought puff pastry and mincemeat.
Ingredients
Butter for greasing
Plain flour for dusting
2 x 320g sheets all-butter puff pastry
350g mincemeat
2 eggs, beaten
Demerara sugar to sprinkle
Method
- Heat oven to 200C/180C fan/gas 6 and lightly butter and flour a 12 hole fairy cake tin. Lay a sheet of puff pastry on a floured surface and use a rolling pin to roll it out a little, so it's 5 cm bigger than your fairy cake tin.
- Lay the sheet onto the tin, pushing it into the holes. Spoon 1½ tbsp of mincemeat into each hole, then use some of the beaten egg to brush around all of the holes. Lay the other sheet of pastry on top and press to seal. Lightly dust the top with flour.
- Use an 8cm cookie cutter to cut circles around each of the holes, peeling away the excess puff pastry. You will be left with 12 flat-topped pies. Place a flat baking tray over the pies and flip the fairy cake tin upside-down. The pies should slip out of the tin, leaving you with 12 puff pies on a baking tray.
- Press each one around the edges to make sure they're well sealed. Brush them with more of the beaten egg, sprinkle with demerara sugar. Bake for 20 mins, until risen and golden. Allow to cool a little, then serve warm.
Recipe from BBC Good Food.