About 10 years ago, I went to a work Christmas get together where someone had put on a little spread of festive nibbles. One of the things that was on offer was mince pies (obviously!), but these mince pies were a little different. Instead of a fully enclosed pie, the top was nestled on a dollop of brandy butter and it made them taste incredible – like Christmas on steroids!! I decided that I’d try to recreate something similar and thought I’d share them with you here:
Mum’s the Word’s Mega Mince Pies
Recipe Type: Christmas Baking
Cuisine: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Mince pies with added kick!
Ingredients
- One pack of chilled JusRoll shortcrust pastry
- One jar of mincemeat
- Small pot of brandy butter
- Icing sugar to dust
- (You’ll also need a dimpled baking tray, a 2.5″ pastry cutter and a star-shaped pastry cutter – we also placed a pastry holly leaf on the top of each star but these aren’t absolutely essential if you don’t have a holly leaf cutter)
Instructions
- (Before you start, take the JusRoll out of the fridge and leave for half an hour to reach room temperature)
- Cut out 12 cirlcles of JusRoll and place in your baking tray
- Place a moderate teaspoon of mincemeat in each pastry case
- Bake at 160c (fan oven) for 25 minutes
- Cut out 12 stars and place on a flat, non-stick baking tray
- Bake at 160c for around 15-18 minutes
- Allow everything to cool completely
- Place a dollop of brandy butter (about half a teaspoon) on top of each mince pie and top with a pastry star
- Dust with icing sugar before serving
It’s a super simple recipe which the kids will probably love to help with and it takes a really short time to prep and cook, but the result is fantastic and takes your mince pies to the next level.
Merry Christmas!
