Posh mince pies, can there be such a thing? Well, there can be if you put a pretty cut out of pastry on the top instead of a regular full top! These posh mince pies are really not that posh at all. You know me, I like quick and easy. With minimal effort and excellent results. So I used ready made pastry and a jar of mincemeat. I’m not ashamed to admit that either.
At christmas, at most times of year it is all about saving time in the kitchen so whilst many recipes will advocate the making of your own mincemeat, most of mine will be from a jar. Who has time to make fresh mincemeat each time they fancy a batch of fresh mince pies? Not me, especially not at Christmas. You can make your own pastry too if you like but it’s so much quicker to unwrap a packet and a good quality pastry is available for about £1.50 and mincemeat is around £1 a jar. This makes around 40 mince pies that taste nicer than any shop bought ones, even though you have used shop bought ingredients. Some times, you just have to cut corners. There is no shame or harm in that!
You can have tip top mince pies that are ready to eat in just over half an hour and they make your house smell like Christmas too. With any leftover mincemeat you may, or may not have. You can use the extra in my delicious mincemeat buns. Like miniature cakey versions of mince pies for people who are not over keen on pastry based products.
- 1 x packet of ready rolled shortcrust pastry
- 1 x jar mincemeat
- icing sugar to decorate
- unwrap the pastry
- slice off 1/4 and set aside
- using a round scone cutter, cut circles out of the pastry until it has all gone
- using the other 1/4 of the pastry and a small shaped biscuit cutter (I used a Christmas tree shape) cut out the same amount of shapes as you have circles so there is one shape to top each pie bottom
- place the pastry disks in a shallow Yorkshire pudding tray
- fill each pie base with 1tsp of mincemeat
- top with a pastry shape
- bake in a pre-heated oven at Gas Mark 5 for 20-25 minutes until the pastry is golden brown
- leave to cool for 5 minutes and sift icing sugar over the top