Mince Pies

A twist to the traditional mince pies in canape size. Celebrate the spirit of Christmas by serving to these decadent treats at your party!

Quick Stats

chef hat
Easy
tray
Makes 12
clock
20 minutes bake time

Mince Pies

A twist to the traditional mince pies in canape size. Celebrate the spirit of Christmas by serving to these decadent treats at your party!

Ingredients
  • 2x 320g Jus-Rol Shortcrust Pastry Sheets
  • 411 g good quality mincemeat
  • Caster or icing sugar (and cinnamon – optional) for sprinkling
Techniques Used
  • How to Make Shortcrust Pie Tops
  • How to Make a No Dish Pie with Shortcrust Pastry
  • How to Roll Shortcrust Pastry
Method
  1. Preheat the oven to 200C/180C (fan)/Gas 6
  2. Unroll the pastry and using a 7.5cm/3″ cutter, cut out 12 discs and line the base of a muffin tin. (For mini mince pies, use a 3cm cutter and a mini muffin tray). Cut out 12 smaller discs with a fluted cutter for the lids and set aside. (You can use different shaped cutters for the lids. Christmas trees and stars work really well!
  3. Fill each pastry case with 2 teaspoons of mincemeat; lightly moisten the underside of the pastry lids before placing on the pies, pressing the edges gently to seal. Make a hole in the top of each pie with the tip of a sharp knife (to allow any steam to escape).
  4. Bake for 15-20 minutes until golden brown; allow to stand in the tin for 2-3 minutes before carefully transferring to a cooling rack. Serve warm or cold.
Tips
  • Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
  • Once completely cool, the pies can be put in an airtight container and frozen for up to a month. Simply defrost at room temperature for an hour.
  • To serve warm, just pop in the oven for 3-4 minutes at 180C.