Name: Little Eccles Mince Pies Recipe
Prep time: 20 min
Cook time: PT-490621H22M6S
Total time: PT-490621H22M6S
Cuisine: British
Ingredients: 500g block all-butter puff pastry; flour, for dusting; 450g mincemeat; 1 egg white, lightly beaten; golden caster sugar, for sprinkling

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Introduction

These Little Eccles mince pies are a delightful twist on a traditional favorite, shaped like classic Eccles cakes for a charming presentation. Made with buttery puff pastry and rich mincemeat, they’re perfect for festive occasions or cozy afternoons.

A white round plate holds about twelve small round baked pastries, each with a golden-brown crust dusted lightly with sugar. The top of each pastry has three slits, showing a glossy dark fruit filling inside, which looks thick and sticky. Some pastries are whole while a few are broken open, exposing the rich, dark filling contrasted against the soft, light interior dough. The plate is placed on a white napkin over a white marbled surface, with bright, natural light highlighting the sugar crystals and the shiny fruit filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g block all-butter puff pastry
Flour, for dusting
450g mincemeat
1 egg white, lightly beaten
Golden caster sugar

Instructions

Step 1: Roll the puff pastry out on a floured surface to about the thickness of a 50p piece. Cut out 10cm circles, then re-roll the pastry scraps to cut out about 18 circles in total.
Step 2: Place 1 teaspoon of mincemeat in the center of each pastry circle. Brush the edges with the beaten egg white, then carefully gather the edges together to fully enclose the mincemeat.
Step 3: Flip each pie over so the sealed edges are underneath. Press down gently with your hand to create a small, puck-shaped pie.
Step 4: Cut two small slits in the top of each pie to allow steam to escape. Brush the tops generously with egg white and sprinkle with golden caster sugar.
Step 5: The pies can be baked immediately or frozen for up to 2 months. To bake from raw, heat the oven to 200°C (fan 180°C/gas mark 6) and bake for 15 minutes. If baking from frozen, increase baking time to 25–30 minutes until golden and cooked through.

Tips & Variations

Use a high-quality mincemeat for the best flavor, or make your own with dried fruits and spices.
Enjoy these pies warm, especially paired with a glass of mulled wine for a cozy treat.
If you prefer, brush the pies with whole beaten egg instead of egg white for a richer color.

Storage

Store baked mince pies in an airtight container at room temperature for up to 3 days. You can freeze the uncooked pies for up to 2 months; just bake them from frozen as directed. Reheat baked pies in a low oven for 5–10 minutes to refresh the pastry before serving.

How to Serve

The image shows a white plate filled with small round pastries that are golden brown and slightly crispy on the outside. Each pastry has three slits on top through which a dark, glossy filling, likely raisins or a similar dried fruit, peeks out. One pastry is broken open, revealing a soft, light beige inside with the dark filling clearly visible in the center. The plate is placed on a white cloth with a subtle texture, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pastry?

Yes, shortcrust pastry works well if you prefer a more crumbly texture, though puff pastry gives a light, flaky finish typical of Eccles cakes.

How do I prevent the pastry from getting soggy?

Make sure to cut slits in the top of each pie to allow steam to escape during baking. Additionally, sealing the edges well with egg white helps keep the mincemeat inside without leaking.