Cheat’s Mince Pies with a Secret Twist
User Reviews
5
Cheat’s Mince Pies with a Secret Twist
Description
The recipe for Cheat’s Mince Pies with a Secret Twist starts with a generous filling of mincemeat enhanced by chopped blanched almonds and a small amount of brandy, which adds a subtle depth to the traditional mixture. The filling is spooned into fluted shortcrust pastry shells made from rolled store-bought pastry dough. A smaller pastry circle is placed on top, and a hole is cut in each to allow steam to escape during baking, which prevents sogginess and ensures the filling sets properly.
Once assembled and brushed with milk for a golden finish, the pies bake at 200ºC for twenty minutes until the pastry is crisp and lightly browned. After cooling, they are dusted with icing sugar to add a gentle sweetness and a festive appearance. The addition of cottage cheese on top of the mincemeat before sealing is a unique twist that adds a creamy note contrasting with the spice and fruitiness of the filling.
These mince pies can be served warm or cold and work well as a holiday treat or dessert. They provide a straightforward shortcut by using a ready-rolled pastry sheet, which reduces preparation time while allowing you to enjoy a traditional festive flavor and texture combo.
Ingredients
- mincemeat generous ½ jar
- 20 g almonds chopped, blanched
- 1 - 3 tsp brandy
- 320 g shortcrust pastry sheet rested at room temperature for 15 minutes, pack
- 6 tsp cottage cheese
- milk for glazing
- icing sugar for dusting
Instructions
- Preheat oven to 200ºC.
- Place the mincemeat, chopped almonds and brandy into a bowl and mix well.
- Grease a 12 hole patty tin tray.
- Unroll the pastry sheet and give it a quick roll with a rolling pin to stretch slightly.
- Use a 7.5 cm fluted pastry cutter to cut out 12 circles (you’ll need to gather up the pastry and re-roll with a dusting of flour) and fill the patty tin with the pastry circles.
- Fill each pastry circle with mincemeat and top with ½ tsp of cottage cheese.
- Roll out the rest of the pastry and using a 6 cm fluted cutter cut out 12 circles, brush edges with water and press onto the bases.
- Cut a hole with a table knife into the top of each pie to allow steam to escape (I would give it a slight twist too as the hole seems to seal up).
- Brush the tops with milk and bake in the centre of the oven for 20 minutes.
- Transfer mince pies to a cooling rack.
- Serve warm or cold dusted with icing sugar.
Notes
- You can substitute ready-made puff pastry for the shortcrust pastry if preferred, adjusting bake times slightly as needed.
- Brush milk on the pastry edges to help seal lids firmly and promote a golden brown color.
- Ensure holes on the pastry tops are cut and slightly twisted to prevent them from sealing during baking.
User Reviews
Overall Rating
5
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