- 16
- 10 mins
- 20 mins
Ingredients
- 2 x 150g/5oz pots Devon custard
- 6 level tbsp ground almonds
- 375 g pack ready-rolled puff pastry
- 16-18 tsp mincemeat (about half a 410g/14oz jar)
- flaked almonds, for scattering
- icing sugar, for dusting
Preparation
Step 1
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Makes 16-18 pies
Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles – you should get 16-18. Use to line a couple of bun tins.
Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.
Make-ahead mince pies
These are yummy! I'm not a massive mince pie fan - I like mincemeat but find traditional mince pies too dry and the taste overpowering. I thought I'd give these a whirl and am very glad I did. They're light but also really creamy and indulgent. They're nice cold but would also make a lovely pudding, warm with a bit of ice cream. My partner was very suspicious when he saw me making them, but he's a convert too.
These are yummy but make a mess! The filling spread and I had to scrape some of the tray and pop it back on pastries. Still went down a treat though.
I read the comments about spillages before trying these so I used a large cutter for the pastry discs (to come right up to the top of the bun tin dips) and while they're still flat I used a smaller cutter (about the diameter of the base of each bun tin dip) just to make a dent in the pastry to encourage the outside to rise so the filling stayed down and didn't spill. Also used the filling sparingly.
there is no way I could ever get mine to look like the ones in the photo. They taste really yummy, but are no good to bake as gifts - they are just too messy. With the 2nd batch I made, I used a much bigger cutter and only half a tsp of custard filling, and they looked a bit better, but the custard still spreads and makes a mess, but at least this time the pastry actually puffed up.
delicious, yummy and easy to make, I made some short crust pastry and added some ground almonds in the pasrty mix!! and made mini tarts in my pampered chef mini muffin tin so they were bite size!!!!
Delicious....easy to make and turned out perfect (it helps to grease your muffin tin with plenty of melted butter to prevent from sticking).Will definately make again......
Easy to make and tasted fab!
these were fabulous they were all eaten before they were even cold!!! Light, easy to make and delicious will definitely make again.
Easy to make, and very tasty. Think I will be making these again throughout the year!
These went down a storm in our house last year and have already had a request for them this year. so I shall be making tons of them. Once made do you think I could freeze them and then heat a bit before serving? Would the custard stand up to this?
Mine looked quite messy, nothing like the picture but still delicious. Will make again.
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