Easy Puff Pastry Mince Pies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375 g Puff Pastry Sheet (ready-rolled)
- 12 tsp Mincemeat
- 1 Egg (beaten)
- 1 tbsp Demerara Sugar
Method
- Preheat the oven to 200ยฐc (180fan/ Gas 6/ 400F).
- Lay the puff pastry sheet on your work surface and stamp out 12 circles using a 7.5cm fluted cutter. Place the pastry circles into the 12 holes of the bun tin (see expert tips below).
- Fill each pastry case with 1 teaspoon of mincemeat.
- Using a small star cutter (or small round cutter) cut out 12 shapes with the remaining pastry and lay on top of each mince pie.
- Using a pastry brush, glaze the top of each mince pie with beaten egg and sprinkle with demerara sugar.
- Bake for 10-15 minutes until golden brown. Allow them to cool in the tin for 10 minutes, then run a dinner knife gently around the edge of each mince pie. Cool for a further 10 minutes before gently removing the mince pies from the tin (I use a teaspoon to pop them out). Place on a wire rack to cool further.