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Nothing says Christmas more than a fruit filled mince pie but we’ve given it a twist and served it in light puff pastry squares. If you buy ready rolled pastry as we’ve suggested here you’ll save yourself bags of time but will still have something that resembles a homemade treat.

Why we used what we used

  • Pre-rolled puff pastry is the star of the show here; just roll out, and off you go. It is such a great cheat that it just speeds things up massively; it’s all positives with zero downsides.
  • Mincemeat is good to go; spoon this liquid Christmas treat onto your puff pastry. Nothing says Christmas like mincemeat.


IngredientsWeights / Volumes
Ready rolled puff pastry300g
Orange zest1 orange
Icing SugarAs needed for dusting
EggAs needed


  • Preheat the oven to 200°C
  • Line baking trays with parchment paper.
  • Unroll the pastry but leave it on the paper it was wrapped in. Now cut the pastry into 12 squares.
  • Using a 6 cm round chefs ring, score a circle in the middle of each square.
  • Place the pastry square on the baking trays.
  • Stir the orange zest into the mincemeat. Then add roughly 2 teaspoons of mincemeat onto the circle in the middle of the pastry square.
  • Brush the edges with the egg. Place in the oven and bake for 15 minutes or until the pastry has risen and is golden brown.
  • Once cooked, remove from the oven and leave to cool for a few minutes before transferring to a baking tray.
  • Sprinkle the walnuts over each mince pie square then using a fine sieve dust with the icing sugar.
  • Serve warm or cold.

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