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Mincemeat and custard pies

by Helen Jessup
Mincemeat and custard pies

Mincemeat and custard pies

PT50M

Why not try?

My family loves a bit of custard with their mince pies, so instead of having to make custard every time they want one, I decided to add some custard inside.

Ingredients

Metric

Imperial

  • 200ml of whole milk
  • 1 vanilla pod
  • 2 egg yolks
  • 40g of caster sugar
  • 2 tbsp of cornflour
  • 500g of shortcrust pastry
  • 250g of mincemeat
1
Pour the milk into a saucepan. Split the vanilla pod and scrape the seeds out and add to the milk. Bring gently to the boil
2
In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the milk into the bowl whilst whisking
3
Pour the custard back into the saucepan and bring gently to the boil, whisking constantly, until thickened. Set the custard aside
4
Roll the pastry out on a floured surface until approx. 2-3mm thick. Using a cutter just larger than the hole of your shallow bun tin, cut out 24 discs
5
Using a star cutter cut out 24 small stars to top the pies
6
Preheat the oven to 180°C/gas mark 4
7
Place a disc of pastry into the bun tin and top with approximately 1 tsp of custard
8
Top with 1 tsp mincemeat and then the pastry star. Repeat for the remaining pies
9
Bake in the oven for 10-12 minutes until lightly golden brown
Bake in the oven for 10-12 minutes
 

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