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Puff Pastry Mince Pies

In Britain mince pies are traditionally served throughout the whole of the Christmas period, usually with a cup of tea or coffee. They can be eaten warm or cold with or without cream. Some people like to serve mince pies with a piece of Stilton cheese.

Image of Puff Pastry Mince Pies

500g (1lb) puff pastry
1 egg, beaten, for brushing
250 g (8 oz) mincemeat
3 tablespoons flaked almonds
Double cream, to serve (optional)


Makes: 12


1. Heat the oven to 200°C (400°F), Gas Mark 6.

2. Roll out the pastry quite thinly and use a glass or biscuit cutter to cut out twelve rounds, 7 cm (3 inches) in diameter, and twelve rounds, 5 cm (2 inches) in diameter.

3. Line twelve patty tins with the larger pastry rounds and brush the edges with beaten egg. Put a teaspoonful of mincemeat into each pastry case. Lay a smaller pastry round over the top of the mincemeat and press down gently with the rim of an egg-cup -this helps to seal the two pastry surfaces together.

4 Brush the top of each pie with beaten egg and sprinkle with flaked almonds. Bake in the oven for 25 minutes or until puffed and golden.

5 Serve warm, with double cream, if liked.

Preparation time: 20-25 minutes
Cooking time: 25 minutes

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