Little Eccles Mince Pies

From freezer to oven, these cheeky Eccles mince pies are perfect mid-afternoon with an equally cheeky glass of mulled wine. It is Christmas after all!

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Makes 18

Nutrition per serving

• Kcalories

  268

• Protein

  2g

• Carbs

  34g

• Fat

  14g

• Saturates

  3g

• Fibre

  1g

• Sugar

  22g

• Salt

  0.27g

Ingredients

• 500g block all-butter puff pastry
• flour, for dusting
• 450g mincemeat (see 'goes well with')
• 1 egg white, lightly beaten
• golden caster sugar

Directions

1. Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.
2. Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather together tightly to completely encase the mincemeat.
3. Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.
4. Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar. The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen.

Categories: All Christmas