Xmas Party Mince Pie Puffs

So excited was I to devour my homemade mince pie puffs that I forgot to take a picture of the finished article so you'll have to make do with this one...

There's nothing massivley difficult about this recipe, it's just a dollop of shop bought mincemeat on a square of shop bought puff pastry baked until puffed up and golden brown...so use your imagination!

This is a great recipe to have up your sleeve to finish off the Christmas day barbecue because let's face it, who doesn't like a freshly baked mince pie?

And the best bit about perfecting this recipe was that I had to make it a number of times before I was satisfied that it was on point. It's got nothing to do with pastry nightmares, it was actually more about finding the right jar on mincemeat.

I thought that I would go for one of the "finest" range, you know the premium stuff with extra Port wine that you find in the expensive section of the supermarket...I found it too bitter.

In the end it was actually one of the cheaper jars of mincemeat that actally delivered the sweetness that I wanted so lesson learned - you don't always have to pay top dollar to deliver the right flavour combination.

One final word about the baking stone so you don't make this mistake either. The baking stone (aka pizza stone) works a treat for this recipe. My first attempt was made using an alumininium baking tray and I ended up with a burnt bottom!

Serves:- 24 puffs

Preparation Time:- 15 minutes
Cooking Time:- 15 minutes

Total Time:- 30 minutes

Allergens

There's gluten and egg in my recipe. Check the label on your jar of mincemeat for additional allergens.

Ingredients:-

1 puff pastry ready rolled sheet (I used Jus-Rol)
150g mincemeat
1 beaten egg to glaze
Icing sugar to dust

Method:-

Set up your barbecue for indirect cooking at 200°C (395°F). Using my Monolith kamado this means having the heat deflector stones sited above the fire and the first and 2nd tier grill grates in the cooking area. When ready I'll place my pizza stone onto the 2nd tier as this gives a good air gap between my pastries and the heat of the fire.

Unroll pastry sheet, trim edges and cut into 2cm (1 inch) squares - you should get about 24 squares out of one sheet.

Place the squares onto your pizza stone, then take a knife and lightly score a circle in each the centre of each square.

Place a teaspoonful of mincemeat in centre of each circle and brush the edges of the square with the beaten egg.

Place the pizza stone onto the 2nd tier grill grate and bake for approx 15 minutes until your homemade mince pie puffs have risen and are golden brown.

Dust with icing sugar, pour yourself a brandy and relax.

Happy Christmas!

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