Yes you can buy really great mince pies from the supermarket these days, but if you’re looking for something a bit different, or want to go for that homemade feel, then you can’t beat this quick and quirky mince pie recipe. The secret is to fill the mince pies with mincemeat, nuts and cream cheese. It sounds strange but because mincemeat is so sweet, the cream cheese helps to soften it. We’ve used puff pastry to make our mince pies, but shortcrust would work just as well. And there’s nothing to stop you trying out other twists – brandy butter and cranberries or how about a little bit of custard?
- 320g ready-rolled puff pastry
- 1/2 jar mincemeat
- 10 tsp cream cheese
- 5 tsp flaked almonds
- 1 egg, beaten
Preheat the oven to 200°C/400°F/Gas Mark 6.
Unwrap the pastry and use a cookie cutter to cut out 10 large and 10 slightly smaller rounds.
Put the larger rounds in the bottom of a muffin tray and then put 1 tsp of mincemeat in each, followed by 1tsp of cream cheese and a few flaked almonds.
Top with the smaller pastry circle, brush with beaten egg and place in the oven for 20-25 minutes until brown and puffed.
Leave to cool and then dust with icing sugar before serving.
Store your mince pies in an airtight container for up to a week. Refresh in a low oven for 5 minutes before serving.