Little Eccles Mince Pies Recipes

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LITTLE ECCLES MINCE PIES



Little Eccles mince pies image

From freezer to oven, these cheeky Eccles mince pies are perfect mid-afternoon with an equally cheeky glass of mulled wine. It is Christmas after all!

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Dinner, Lunch, Snack, Supper, Treat

Time 1h

Yield Makes 18

Number Of Ingredients 5

500g block all-butter puff pastry
flour , for dusting
450g mincemeat (see 'goes well with')
1 egg white , lightly beaten
golden caster sugar

Steps:

  • Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.
  • Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather together tightly to completely encase the mincemeat.
  • Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.
  • Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar. The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen.

Nutrition Facts : Calories 268 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.27 milligram of sodium

ECCLES CAKES



Eccles Cakes image

From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven.

Provided by Norma

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 8

Number Of Ingredients 8

2 tablespoons butter
1 cup dried currants
2 tablespoons chopped candied mixed fruit peel
¾ cup demerara sugar
¾ teaspoon mixed spice
½ (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
¼ cup white sugar for decoration

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
  • In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
  • On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
  • Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
  • Bake in preheated oven 15 minutes, until golden.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 104 mg, Sugar 14.1 g

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Top Asked Questions

How do you cook Eccles mince pies?
From freezer to oven, these cheeky Eccles mince pies are perfect mid-afternoon with an equally cheeky glass of mulled wine. It is Christmas after all! Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.
Can you cook mince pies from frozen?
The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen. BARNEY SAYS... The beauty of turning the mincemeat into pies shaped like Eccles cakes is that you don’t need a special baking tin.
Do they still make easy Eccles cakes?
Eccles cakes continue to be produced commercially and sold worldwide. The factory that makes Real Lancashire Eccles Cakes is located just 5 miles down the road from the pastry’s birthplace and, 75 years later, it’s the world’s largest producer of Eccles cakes.
What is the ratio of pastry to filling in Eccles cake?
When you bite into an eccles cake you shouldn’t get a mouthful of dough. The ratio should be roughly 60% pastry and 40% filling. When you bite into an eccles cake you should simultaneously experience the gentle crackle of the flaky pastry along with the soft and sweet chewiness of the currants.

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