LITTLE ECCLES MINCE PIES
From freezer to oven, these cheeky Eccles mince pies are perfect mid-afternoon with an equally cheeky glass of mulled wine. It is Christmas after all!
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 1h
Yield Makes 18
Number Of Ingredients 5
Steps:
- 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. The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen.
Nutrition Facts : Calories 268 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.27 milligram of sodium
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