
Mincemeat Squares – Quick and Easy Mince Pies
Perfect for nibbles or as a starter, try this recipe for easy mince pie mincemeat squares – made with Jus-Rol’s ready rolled puff pastry.
Quick Stats
Easy
12 squares
15 minutes bake time
Mincemeat Squares – Quick and Easy Mince Pies
Perfect for nibbles or as a starter, try this recipe for easy mince pie mincemeat squares – made with Jus-Rol’s ready rolled puff pastry.
Ingredients
- 1 Jus-Rol, Puff pastry ready rolled sheet
- 150g mincemeat
- 50g hazelnuts Chopped [or other nuts of your choice]
- Beaten egg to glaze
- icing sugar to dust
Equipment required
- Sharp knife
- Baking paper
- Baking Sheet
- Teaspoon
- Pastry Brush
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make Pithiviers Gateau
How to Make Pithiviers Gateau
- Divide a block of thawed Jus-Rol™ Frozen Puff pastry into 2 equal halves and roll out each large enough to cut out a 20 cm/8″ disc from each. Spread almond filling on one disc – leaving a border all round of approx. 2 cm/just under 1″.
- With a sharp knife make 5 crescent shaped cuts in the second pastry disc, radiating out from the centre but leaving a border and the very centre intact. Brush border with beaten egg white.
- Place second pastry disc over base pastry and filling and press edges firmly together.
- With a sharp knife held horizontally against the sides, gently tap the pastry to knock up the edges and help effect a good seal and risen edge.
- Flute the border by pressing your thumb on the top of the border and drawing the back of a knife inwards, against the thumb.
- Finally brush the top with beaten egg white before baking.
Method
- Preheat oven to 220°C (200°C for fan assisted ovens)/425°F/Gas M7.
- Unroll pastry sheet, trim edges and cut into 12 equal squares.
- With a knife lightly score a circle in each square and place on a lined baking sheet.
- Place a teaspoonful of mincemeat in centre of each circle, brush edges with beaten egg and sprinkle with nuts.
- Bake for 12-15 minutes until risen and golden brown.