Mince pies with custard
I love baking my own mince pies with my own mincemeat because I can control the ingredients, the sweetness, the booze and so on. It’s actually super easy to make mince pies, particularly with puff pastry. This time I made mince pies with custard, actually more like pastry cream, which I quickly created with some leftover Madagascar custard.
Ingredients
Method
- Mix the custard with the egg yolk and corn-starch ( if used) and set aside. The custard should be very thick.
- Preheat the oven to 190°C.
- Unroll the pastry onto a flat surface.
- Using a mug or cookie cutter, which is about a centimetre wider than the holes in a shallow baking tin, cut out rounds. Press them lightly into the tin holes.
- Add a spoonful of custard, then top with a spoonful of mincemeat.
- Optional: If you want stars on the top, roll out any leftover pastry and, using a small star cutter, stamp out star shapes. Put these on top of the pies (the tip of the stars should meet the edge of the pie)
- Put the tin into the preheated oven and bake the mince pies for about 15- 20 minutes, until they’re golden brown.
- Transfer them onto a wire rack and let them cool.
- Dust the mince pies with icing sugar just before serving.