Everyday Meals

Puff pastry mince pie recipe: Easy and crispy take on delicious Christmas treat

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A food blogger from Cambridge has created a delicious puff pastry recipe for mince pies, an interesting twist on a festive classic.

Kirsty Redden, who posts her recipes at @lovetocook4ppl, created the recipe with Traeger.

All you need is mincemeat, ready-rolled pastry, and icing sugar.

Baked puff pastry mince pies recipe


  • One jar of sweet mincemeat
  • One pack puff pastry ready rolled
  • Sprinkle of icing sugar


  • Use a scone or cookie cutter to cut out circles in your pastry and arrange them on some greaseproof paper on an oven-proof tray.
  • Put one teaspoon of mincemeat in the middle of each circle.
  • Brush the edges of the circle lightly with some water and place another circle one size bigger on top of the mincemeat press the edges down, use a fork, if need be, to seal it.
  • Brush the tops with egg and use a fork to poke some holes in the top.

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  • Bake in the Traeger for 20 mins 200C until risen and golden.
  • When cooked sprinkle with icing sugar.

Traditional mince pies are made with shortcrust pastry.

Where do mince pies come from?

Mince pies appear to be a meeting of English pies and Middle Eastern spices, discovered by European crusaders and brought back.

The fruits and spices of mice meat were added to “shrid pies”.

The first version of a mince pie at the festive time was the “Christmas pie”, which was much larger than the smaller pies we know today.

From the Victoria era, the pies have resembled – largely – the pies we know today.

It is thought the original mince pie recipe contained 13 ingredients, to represent Jesus and the 12 apostles.

Another popular Christmas bake is the fruit cake, which forms the basis of a traditional Christmas cake.

GBBO winner Sophie Faldo shared her fruit cake recipe tips. 

The expert gave various tips, based on whether bakers are using dry or fresh fruit in their fruit cake.

She suggests soaking fruit in an alcohol-free alternative.

She told Express.co.uk: “When making cakes with fresh fruit, keep the fruit as dry as possible, the chunks small and dust in flour before adding to the batter.”

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