Mincemeat and custard pies

Mincemeat and custard pies


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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.

  • 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
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
In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the milk into the bowl whilst whisking
Pour the custard back into the saucepan and bring gently to the boil, whisking constantly, until thickened. Set the custard aside
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
Using a star cutter cut out 24 small stars to top the pies
Preheat the oven to 180°C/gas mark 4
Place a disc of pastry into the bun tin and top with approximately 1 tsp of custard
Top with 1 tsp mincemeat and then the pastry star. Repeat for the remaining pies
Bake in the oven for 10-12 minutes until lightly golden brown
Bake in the oven for 10-12 minutes
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