Mince Pies with a difference - Page 2

lostkat · 10-12-2007, 18:35

Made these last night and they are GAWWWJUS! I sometimes find the shortcrust pastry on homemade mince pies a bit heavy, even if I buy it frozen. So why not use puff pastry instead? They're easy peasy to make and you don't need to fuss around with fancy cutters and special cake tins.

I've just realised that mine actually look pretty horrible, but it was my first try and they really are lovely.. especially warm! I can improve on the aesthetics next time

They're actually supposed to look like Eccles cakes!

Eccles Mince Pies

Makes - About 16-18

Ingredients
1 500g block of puff pastry
1 jar of mincemeat
flour for dusting
1 egg white
caster sugar

1. Roll the pastry out on a floured surface to a thickness of a 50p piece, then cut out 10cm circles. Keep re-rolling the pastry until you've used it all up.

2. Brush the edges of each circle with egg white and dollop a teaspoon of mincemeat in the middle.

3. Gather together into a parcel and squidge the edges together so they stick.

4. Flip the parcels over so the sealed edges are underneath and then squash them down so they're shaped like pucks (I forgot to do this which is why they look rubbish).

4. Snip 2 slips in the top of each parcel with scissors, brush each one with egg white and sprinkle with caster sugar.

5. Place in the oven at Gas Mark 6 for 15-20 mins until golden brown on top.

6. EAT THEM ALL... but don't burn your mouth!!!

You can also freeze them prior to cooking and they'll keep for a couple of months. They take around 25-30 mins to cook from frozen.

10-12-2007, 18:35	#1
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Mince Pies with a difference Made these last night and they are GAWWWJUS! I sometimes find the shortcrust pastry on homemade mince pies a bit heavy, even if I buy it frozen. So why not use puff pastry instead? They're easy peasy to make and you don't need to fuss around with fancy cutters and special cake tins. I've just realised that mine actually look pretty horrible, but it was my first try and they really are lovely.. especially warm! I can improve on the aesthetics next time They're actually supposed to look like Eccles cakes! Eccles Mince Pies Makes - About 16-18 Ingredients 1 500g block of puff pastry 1 jar of mincemeat flour for dusting 1 egg white caster sugar 1. Roll the pastry out on a floured surface to a thickness of a 50p piece, then cut out 10cm circles. Keep re-rolling the pastry until you've used it all up. 2. Brush the edges of each circle with egg white and dollop a teaspoon of mincemeat in the middle. 3. Gather together into a parcel and squidge the edges together so they stick. 4. Flip the parcels over so the sealed edges are underneath and then squash them down so they're shaped like pucks (I forgot to do this which is why they look rubbish). 4. Snip 2 slips in the top of each parcel with scissors, brush each one with egg white and sprinkle with caster sugar. 5. Place in the oven at Gas Mark 6 for 15-20 mins until golden brown on top. 6. EAT THEM ALL... but don't burn your mouth!!! You can also freeze them prior to cooking and they'll keep for a couple of months. They take around 25-30 mins to cook from frozen. __________________ Oooooh Cecil, what have you done?