> Recipes > Mince pie

Mincemeat and custard pies

by
Helen Jessup
Mincemeat and custard pies

PT50M

Share recipe

Related recipes

Marcus's mince pies
Marcus Wareing
Mini mincemeat palmiers
Adam Byatt
Mince pies
Shay Cooper
Fat-free apple and almond mincemeat with brandy
Karen Burns-Booth
Gluten-free mince pies with damson and cobnuts
Victoria Glass

hide story show story

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

save recipe
recipe saved
print recipe
shopping List
  • 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
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
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
Share recipe
Helen Jessup Profile Picture
Helen Jessup

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

Get in touch

Mincemeat and custard pies

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details:

NAVIGATE

© Great British Chefs 2020