Whilst enjoying a much needed day away from all things interiors and furniture, I decided it was about time that I return to one of my favourite spaces in our home, the kitchen.
Now decked out with a plethora of twinkling lights, I wanted our home to smell like Christmas not just look like it.
I'm not sure what it is about mince pies, but it’s one of those festive treats I just can't get enough of, and although I love the shortcrust pastry variety, my all-time favourite is most definitely my bite-sized puff pastry mince pies.
Light, crispy and just a little different, it's the perfect mince pie recipe to prep a few weeks before Christmas and then freeze prior to baking, which is just as well as they don't tend to last long with my husband constantly on the prowl.
- 500g Block of All Butter Puff Pastry
- Flour of dusting
- 450g of mincemeat
- 1 egg white, lightly beaten
- golden caster sugar
Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.
Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather together tightly to completely encase the mincemeat.
Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.
Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar.
At this stage, the pies can be frozen for up to 2 months.
However, if you're anything like me, you’ll already have that oven on and heated up to 200C/fan 180C/gas 6. Bake for 15 mins from raw or 25-30 mins from frozen.
P.S if you love Maraschino cherries, I often add a chopped handful to the mincemeat, which is divine.
Serve with Cornish clotted cream and enjoy!