Monday, 2 December 2013

Puff pastry mince pies

Easier and quicker version of traditional mince pies, made with puff pastry.  So good and so quick you just have to make it!  I used my homemade cranberry mincemeat but you can use shop-bough if you prefer.


Roll out the puff pastry into a rectangle (or use a ready-rolled), then spread the mincemeat on top, leaving two centimetres along the edges of the longer sides. 

Roll into a sausage shape (like swiss-roll), then cut into about 2 cm thick pieces, you should get about 15 pies.  Place on a lined baking sheet, spaced well apart.

Bake in a pre-heated oven at 200C for about 20 minutes, until well risen and golden brown.   Leave to cool a little, then sprinkle with icing sugar.  


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