Puff Pastry Mince Pies
These puff pastry mince pies are a quick and easy sweet treat, that can be made all year round using basic ingredients. There are many ways to make a traditional British mince pie but this recipe is different because we use puff pastry instead of shortcrust pastry for an easier-to-make yet still so delicious sweet treat.Your family will love these flaky mince pies as much as mine does and they are suitable for all as they are Vegan and Vegetarian-friendly - make sure to check the jar of mincemeat label - most are made with vegetable fats.Mince pies are perfect for any occasion. You can serve them as they are or at Christmas time with custard or brandy cream for an extra special dessert!
Ingrédients
- 250 grams Mincemeat
- 50 grams Dried Cranberries
- 1 zest of lemon
- 1/2 juice of lemon (use lemon juice or brandy not both)
- 1 splash Brandy (optional) (use instead of lemon juice)
- 2 Sheets Ready Rolled Puff Pastry
- Sprinkle of plain flour
Préparation
- 1
--- Mincemeat mixture ---
- 2
Mincemeat: Add cranberries and lemon zest to the mincemeat.
- 3
Liquid: Add either a splash of brandyor ½ juice from the lemon you zested.
- 4
Mix the ingredients together.
- 5
--- Puff Pastry Mince Pies ---
- 6
Preheat oven to 180°C fan / 200°C / 400°F / Gas mark 6 Roll out 1 sheet of ready-rolled puff pastry sheet onto a floured sheet of parchment and sprinkle a little flour on top.
- 7
Cut: Use a cookie cutter to cut circles into the pastry, we used a 7cm cutter which was perfect to cut 15 circles with minimum waste.
- 8
Spoon 1 tbsp of the mincemeat mixture in the middle of 15 of the circles.
- 9
Wet: Use your finger or a pastry brush to brush water around the edge of the filling.
- 10
Top with the 15 remaining cut out circles
- 11
Push: Use a slightly smaller cutter to gently push the top pastry sheet into the bottom sheet.
- 12
Brush over with water
- 13
Sugar: Sprinkle with sugar
- 14
Holes: Use a sharp knife to poke a couple of holes into the top
- 15
Bake in a 180°C fan / 200°C / 400°F / Gas mark 6 oven for 15 minutes
- 16
Repeat with the second sheet! These will be ready to go in when the others come out! I do them one sheet at a time to prevent the pastry from getting too warm.
- 17
Cool on a wire rack
- 18
Serve warm or cold.
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