Puff Pastry Mince Pies

A twist on the average festive mince pie, using puff pastry instead of shortcrust pastry.

📝 Ingredients

• 320 g Ready-roll Puff Pastry (usually 1 pack)
• 200 g Mincemeat (homemade of shop-bought)
• 1 Free-range Egg (beaten; see Egg Size note below)
• Caster or Icing Sugar (for dusting)

👨‍🍳 Instructions

1. 1Pre-heat your oven to 200°c (180°c for fan assisted ovens or Gas Mark 5) and grease a baking tray with some butter/margarine..
2. 2Roll out your Puff Pastry and cut around twelve small circle of pastry (I use a 48mm diameter cutter) and place onto your pre-greased baking tray.
3. 3Spoon a heaped teaspoon of your mincemeat onto each circle, ensuring you hand some apple in each.
4. 4In the remaining puff pastry, cut the same number of small circle but bigger (I use a 58mm diameter cutter).
5. 5Beat your egg and use as an egg wash around each mincemeat-topped circle and place the larger circles on top, gently pressing over with your finger to seal the mincemeat in.
6. 6Using your smaller cutter, gently press over the pastry to bring he mincemeat into place under the pastry, then gently press down the edges with a fork to ensure none of the mincemeat can escape.
7. 7Use the remaining egg wash to coat the tops of your mince pies and pierce a few small holes in the top of each.
8. 8Bake in your pre-heated oven for around 15-20 minutes until puffed up and golden.
9. 9Once cool enough to touch, move to a wire rack and when completely cool, dust with a little sugar to finish (caster or icing sugar is fine, whatever your preference).