Puff Pastry Mince Pies
A twist on the average festive mince pie, using puff pastry instead of shortcrust pastry.
Ingredients
Instructions
Pre-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..
Roll 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.
Spoon a heaped teaspoon of your mincemeat onto each circle, ensuring you hand some apple in each.
In the remaining puff pastry, cut the same number of small circle but bigger (I use a 58mm diameter cutter).
Beat 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.
Using 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.
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Continue Reading at Bakingwithgranny →Chef's Notes
RECIPE You can make your mince pies as big or small as you like. The cutters suggested make nice little puff pastry mince pies which are great for individual portions but if you prefer a larger mince pie then use larger cutters – just be sure to fill your mince pies with more mincemeat and adjust your baking time.
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