Puff Pastry Mince Pies with Whipped Cream

Puff Pastry Mince Pies with Whipped Cream- delicate puff pastry mince pies with whipped cream to cut the sweetness of the mincemeat. Flaky, delicious little Christmas treats!

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Prepare yourselves for the wonder that is puff pastry mince pies with whipped cream. They are delicious and I am really excited to share the recipe with you. It's so simple- anyone can make them!

It's now officially mince pie season. I know they've been in the shops since late September, but for me, all things Christmas really begin on December 1st. There's such an array of mince pies these days, that trying to choose which ones to buy can be a bit of a challenge.  I thought that my husband, top mince pie-lover that he is, had tried every different type available. Then my mother-in-law bought him a kind of mince pie that I have never seen before- puff pastry mince pies with whipped cream inside. They were an absolute revelation.

Home-made mince pies will always top anything you can buy and these ones are definite winners; The soft, flaky puff pastry, with the sweetness of the mincemeat, cut through by the whipped cream... Mmmmm!

Top Tips

1. Take your pastry out of the fridge 30 mins before you need to use it, so it can reach room temp and be soft enough to roll out.

2. Try to make sure that the pastry is around 1cm all the way through. Thicker sections will puff up more, pushing the mincemeat out.

3. Whip the cream until it has soft peaks and can hold its shape on a teaspoon. If you think you've overwhiped, add a little more cream and mix through.

4. Make sure the mincemeat is completely cool before you spoon the cream on, or it will melt into a soggy mess.

Make Puff Pastry Mince Pies with Whipped Cream

Roll out the pastry and cut your pastry circles.

Fill with mincemeat and bake.

Cut the smaller pastry circles for the 'lids' and bake on a cookie sheet.

When cooled, spoon the whipped cream on and gently press the lids on.

mince pies, whipped cream, puff pastry, Christmas

dessert, Christmas

British

Yield: 12-15

Author: The Improving Cook

Puff Pastry Mince Pies with Whipped Cream

prep time: 10 Mcook time: 15 Mtotal time: 25 M

Puff Pastry Mince Pies with Whipped Cream- delicate puff pastry mince pies with whipped cream to cut the sweetness of the mincemeat. Flaky, delicious little Christmas treats!

ingredients:

• 320g ready-made puff pastry
• 200g mincemeat
• 200ml double cream
• 2 tbsp milk
• 2 tbsp demerara sugar
• 1 tbsp plain flour
• butter for greasing

instructions:

How to cook Puff Pastry Mince Pies with Whipped Cream

1. Pre-heat the oven at 220 (200 fan, gas mark 6).
2.  Dust your surface and your rolling pin with a little plain flour. Cut the pastry into half. Roll out half the pastry, as evenly as you can, until it's around 1cm thick. Leave it for a few minutes to let it shrink back a little.
3. Use a round biscuit cutter that is just slightly wider that the diameter of the holes in your cupcake tin and cut as many circles as you can. Press any leftovers together and roll out again, if there's enough to cut another circle or two.
4. Grease the inside of your cupcake tin and gently push the circles of pastry into the holes. Don't push too vigorously or the edges will fold.
5. Put a heaped teaspoon of mincemeat into each circle.
6. Pop the tray in the oven for 15 minutes or until risen and golden.
7. While the bottoms are baking, dust the surface with flour again and roll out the second half of the pastry.
8. Use a round cutter that's two sizes smaller than the first one you used, to cut the matching tops for your pies.
9. Brush the circles with milk and sprinkle some demerara sugar onto each one.
10. Grease a cookie sheet and transfer the pie tops to it.
11. Pop in the oven at the same temp for 15 minutes or until baked and golden.
12. Use a teaspoon to gently remove the pie bottoms from the tray and transfer them to a cooling rack. Do the same with the pie tops when they are baked.
13. While the pies are cooling, pour the double cream into a large bowl and whisk the cream until it stands firm. If you accidentally over-whip it, mix some double cream back in to loosen it.
14. Once the pies are completely cool, add a heaped teaspoon of whipped cream onto the mincemeat and gently press a pie top into it. You're not trying to squash it flat, just make sure it's fixed.
15. Keep refrigerated and enjoy within 3 days.

NOTES:

1. Take your pastry out of the fridge 30 mins before you need to use it, so it can reach room temp and be soft enough to roll out. 2. Try to make sure that the pastry is around 1cm all the way through. Thicker sections will puff up more, pushing the mincemeat out. 3. Whip the cream until it has soft peaks and can hold its shape on a teaspoon. If you think you've overwhiped, add a little more cream and mix through. 4. Make sure the mincemeat is completely cool before you spoon the cream on, or it will melt into a soggy mess.

Calories
226

Fat (grams)
17

Sat. Fat (grams)
6

Carbs (grams)
15

Fiber (grams)
0.42

Net carbs
15

Sugar (grams)
3

Protein (grams)
3

Sodium (milligrams)
81

Cholesterol (grams)
22

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