I know, I know. I am a little late to the party with this one but as I have just made a batch for the second time this month, it struck me that these would be perfect to pass round if you are having people over for a New Years Eve gathering or to take with you if you are attending one. My son has just left to visit friends in Denmark and taken a tin with him as they went down a storm when he first took them to a Christmas party they were having in London a few weeks back.
I am not going to lie to you – these are time consuming to make, so if you can get someone or two, to help, then your mini production line will turn these out in no time at all. Or, if you have a ravioli attachment for your pasta machine, you can use that to speed things up. Otherwise, as with all things miniature, these can be a little tedious to churn out but let me assure you; they are totally worth it. A thin, crisp shortcrust base with a flaky, buttery, puff pastry top, encasing an orange scented little mouthful of fruity mince and dredged in cinnamon icing sugar – even those who dislike mince pies will like these.
Festive Mince Pie Pastries
Adapted from BBC Good Food Sugar Dusted Mince Pie Parcels
- 1 x 375g sheet ready-rolled shortcrust pastry
- 1 x sheet of ready rolled puff pastry
- 300g jar of mincemeat
- Zest of one orange
- handful of dried cranberries and sour cherries
- 1 egg, beaten
- 100 g icing sugar sugar
- 1 tsp cinnamon powder
- Remove both pastry sheets from fridge about 15 mins before use
- Heat oven to 200C/180C fan/gas 6 and paper/prepare two baking sheets
- Tip the mincemeat into a bowl and grate in the orange zest and stir in the additional dried fruit
- Unfurl the shortcrust pastry sheet keeping it on it’s wrapper and roll out a little more thinly
- Using a 5 cm cutter, stamp out rounds for the base
- Remove the trimmings – you can re-use these – and leave the rounds on their wrapper
- Spoon on a good teaspoonful of the mincemeat, heaping it on in a dome, but making sure to leave the base clear around the edge.
- Unfurl the puff pastry and roll out quite thinly – more so than the shortcrust as you are going to be stamping out larger rounds to cover the filling
- Using a 5.5 cm cutter, stamping out slightly larger rounds.
- Pick up a circle of puff pastry and using your index finger, dip into the beaten egg and brush around the edges of the puff.
- Place on top of the mince topped shortcrust rounds and shape around the filling.
- Carry on doing this until all the bases are covered
- Then, tear off a bit of parchment paper and place one of the pastries on top of it.
- Use the paper to swivel it around as you crimp the edges quite firmly with a fork , to seal.
- Place on prepared trays; you can place them quite snugly as they don’t spread too much
- Egg wash them using a brush
- Bake for 18-20 mins , turning trays around and swapping them if necessary after 9 minutes, until golden and crisp.
- While the pastries are baking, mix the icing sugar and cinnamon in a bowl.
- At this point, you can re-roll the pastry trimmings and stamp out, fill, top, crimp and egg wash and bake when the oven is free.
- Once pastries are out of the oven and still hot, using a fine meshed sieve, heavily dredge with the cinnamon icing sugar and remove to a wire rack to cool.
- Pack into air-tight tins and sieve in some more of the icing sugar until ready to serve.