Mince Pies with a Difference
Roz’s Mince Pies
680g packet ready made puff pastry
400g mincemeat
1 large cooking apple
1 egg white, beaten
115 g caster sugar
100g feta cheese
1. Preheat the oven to 220°C gas 7.
2. Cut puff pastry into interesting shapes. If you don’t have a cutter, cut any free-form shape and place on top of another piece of pastry to replicate the shape. I like simple oblongs and triangles, but there are star and holly shaped cutters in the shops. Use a glass for simple round shapes. You can also line line cake/bun tins with the pastry and put the tops on when they are filled.
3. Brush each piece with the beaten egg white, particularly around the edges. The object of the exercise is to use the egg white to help seal the edges, but I find it’s difficult to do that when the filling is in place.
4. Place the slices of peeled apple around the edge of each piece of pastry, then a spoonful of mincemeat into each one, being careful not to overfill. Top with crumbled pieces of feta cheese. I also like a little knob of cream cheese mixed with orange or lemon feel instead of feta.
5. Carefully place the pastry lids over the top, pinching the two edges together. You may need to around each one more than once.
6 Make a small cross or slit with a knife in the centre of each pie. Brush the top with egg white and sprinkle over a little caster sugar.
7. Place in the preheated oven and cook for 15-20 minutes, until risen and golden. Remove from the oven, allow to sit on the baking tray, then remove to a wire rack.
Serve on their own or with cream or brandy or any other kind of boozy butter.
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