Mince puff pies
Who doesn’t like a mince pie. These are the next step up with a lovely fluffy pastry filled with mince meat (sweet for those none UK readers).
I like to serve them warm. I bet they’d also be good with a bit of custard or some brandy butter.
Cooking surfaces
BBQ Temperature
Ingredients
- I pack of pre rolled puff pastry (life’s too short to make it).
- 1 jar of mince meat
- 1 egg, beatern
- 2 tbsp demerara sugar
Equipment
- An 8cm cookie cutter – I get 12 rounds out of a sheet of puff pastry, or 6 mince pies.
Method
- Take your pastry out of the fridge and let it warm until you can unroll it without cracking the pastry.
- Use your cutter to cut as many discs as you can from the sheet without needing to reform it.
- Onto the middle of half of the disks put as big a dollop as you can of the mince meat while still leaving enough pastry showing around the edges to be able to seal the lid to.
- Wet the lip of the pastry with water aound the mice meat.
- Now take one of the lids and pop over the mince meat, sealing down gently onto the bottom.
- With the point of a knife, cut a small cross through the pastry lid so that steam can escape during cooking.
- Cut yourself a disk of baking parchment to match the size of your baking stone.
- Place each of the mince pies onto the baking parchment.
- Egg wash each of the mince pies and then sprinkle with demerara sugar.
- Setup your Egg for an indirect cook at 180°C with the ConvEGGtor feet up, the stainless grid on top and then the baking stone on top of that. Make sure all are warmed through.
- Once your baking stone has had time to warm through, slide the mince pies on the baking parchament onto the baking stone.
- Cook for about 20 minutes until the mince pies are golden.
- Take off the Egg and allow to cool a little on a cooling rack, the mince meat will be like molten lava so don’t tuck straight in.
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