I first saw these mini Eccles mince pies in GFM a few months back. I love Eccles cakes and knew this version would be perfect to take into work for the last few days of term. Like most of my Christmas baking the gold lustre made an appearance.
For pudding later on Hubby and I are going to “taste test” a few of the pies with some Brandy Butter ice cream from a local producer, Needwood Ice Creams. We’ve had ice cream from Needwood before and it is delicious, even better than Ben & Jerrys!
Mini Eccles mince pies
2 packs of ready rolled puff pastry
500g suet-free mincemeat
1 egg white, lightly beaten
golden caster sugar
1) Preheat oven to 200oc. Lay out pastry on a lightly floured surface. Using a 9cm round biscuit cutter cut rounds out of the pastry.
2) Place a tsp of mincemeat in the middle of the circle. Brush around the edges with egg white, then gather the edges until the mincemeat is completely encased (I became a pro at this by the end!).
3) Place on the lined baking tray, so the sealed edges are underneath. Squish slightly.
4) Brush pies with egg white. Mix sugar with some gold lustre then sprinkle over the pies. With a knife cut 2 small slits. Bake for 15 min, until golden.