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Close up of tall puff pastry mince pies with icing sugar on top.
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5 from 1 vote

Puff Pastry Mince Pies

Easy puff mince pies made with store-bought puff pastry and a jar of mincemeat with a few special additions.
Course Baking
Cuisine British
Keyword mince pies, puff pastry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 mince pies
Calories 305kcal

Ingredients

For the mincemeat:

  • 412 g mincemeat one medium jar
  • 30 ml sloe gin
  • 50 g dried cherries

For the pastry:

  • 1 sheet ready rolled puff pastry 375 g / 13 oz
  • 1 egg beaten
  • 10 ml vegetable oil
  • 20 g icing sugar for dusting

Instructions

  • Pour the jar of mincemeat into a pan, add 30 ml of sloe gin and 50 g cherries and heat gently.
    It doesn’t need to cook for long, just enough for the suet pieces to melt slightly which thickens up the mixture after adding the alcohol.
    Then leave to cool before assembling the mince pies.
  • Preheat your oven to 180 degrees C (fan oven). Lightly oil the holes in your mince pie tin using a pastry brush and a little vegetable oil.
  • Unroll your sheet of puff pastry.
    Cut out 8 circles using a large cutter for the bases, then 8 circles using a smaller cutter for the lids.
    Put the bases into the oiled tin.
  • Fill each base with around a dessertspoon of your mincemeat. Don’t overfill as this will cause leaks!
  • Beat an egg in a small bowl, then brush on the beaten egg around the edges of the mince pie bases, to help the lids to seal.
    Then put the smaller lids onto the top of the mince pies, and press down around the edges to seal.
    Brush over the top of each mince pie with the beaten egg.
  • If you have pastry left over from cutting out the lids and bases, roll it together into a ball then roll out with a dusted rolling pin and cut out some more bases and lids.
    You should have enough for 2 or 3 more mince pies. Prepare them as above.
  • Bake at 180 degrees (C) for 18-20 minutes until lightly browned on top.
    Remove from the oven once cooked and allow to cool.
  • Using a sharp knife, run around the edge of each mince pie to loosen in case the mincemeat has leaked. Then use a small spoon or similar to push the mince pies out of the tin.
  • Place the mince pies on a cooling rack to cool fully. Dust with icing sugar and serve warm or cold.

Notes

Can these mince pies be frozen?
Yes they freeze well. 
How much mincemeat will I use?
About half the jar of mincemeat.

Nutrition

Calories: 305kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 298mg | Potassium: 21mg | Fiber: 2g | Sugar: 33g | Vitamin A: 201IU | Calcium: 9mg | Iron: 1mg