Description
These Little Eccles mince pies are a delightful twist on traditional mince pies, shaped just like classic Eccles cakes using all-butter puff pastry and rich mincemeat. Perfect for the festive season, they’re easy to make without special tins and bake to golden, flaky perfection with a crisp sugary topping.
Ingredients
Scale
Pastry
- 500g block all-butter puff pastry
- flour, for dusting
Filling & Topping
- 450g mincemeat
- 1 egg white, lightly beaten
- golden caster sugar, for sprinkling
Instructions
- Roll out the pastry: On a floured surface, roll the all-butter puff pastry out to about the thickness of a 50p piece (approximately 3-4mm thick). Use a 10cm round cutter to cut out circles. Continue re-rolling the pastry scraps and cutting out circles until you have about 18 circles.
- Fill the pastry circles: Place 1 teaspoon of mincemeat in the center of each pastry circle. Brush the edges of the pastry with lightly beaten egg white to help seal them.
- Seal and shape the pies: Gather the edges of the pastry circles tightly together around the filling to completely encase the mincemeat. Flip each pie over so the sealed edges are underneath, then gently press down with your hand to form small puck-shaped pies.
- Prepare for baking: Cut two small slits in the top of each pie to allow steam to escape during baking. Brush the tops generously with the remaining egg white, then sprinkle with golden caster sugar for a sweet, crispy finish.
- Bake or freeze: If baking from raw, heat the oven to 200°C (fan 180°C) or gas mark 6, and bake the pies for 15 minutes until golden and puffed. Alternatively, freeze the pies for up to 2 months and bake from frozen for 25 to 30 minutes, following the same temperature guidelines, until cooked through and golden.
Notes
- You don’t need a special baking tin to make these pies, as their puck shape holds together well.
- Enjoy these pies piping hot alongside a warming glass of mulled wine for a perfect festive treat.
- The pies freeze well, allowing you to prepare them ahead and bake fresh when desired.
- Brush the egg white generously for a beautiful golden sheen and to help the sugar adhere.
- Prep Time: 20 minutes
- Cook Time: 15 minutes from raw / 25-30 minutes from frozen
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mince pies, Eccles cakes, Christmas baking, puff pastry, festive desserts, traditional British pies
