At Easter I made some little ‘Mini Eccles Cakes’ which we offered (complimentary) to all our customers over the Easter Weekend.  I thought I would share the recipe with you as it is sooooo easy and quick.

The ingredients are merely…
Puff Pastry
Mincemeat
1 egg
Brown Demerara Sugar

You will need a 10cm (4″) pastry/cookie cutter.

1.  Roll out your puff pastry till it is about the thickness of a 50p piece and cut out your circles.
2.  Place a teaspoon of mincemeat in the middle of each circle and gather the edges tightly around the mincement (use the egg around the edges first to help stick, but I didn’t bother I just squeezed the edges together well)
3.  Place each ball onto a baking tray (I suggest covering tray with baking parchment) with the joins facing down and gently flatten slightly.
4.  Make two little slits in the top of each ‘puck shaped’ pie and brush with the egg and scatter with the brown sugar.
5.  Cook in the oven 200C/180C fan/gas 6 for about 15 minutes.

Apparently you can freeze the uncooked little pies for up to 2 months and cook for 25-30 minutes from frozen.  But I cooked mine from fresh.

If you need quantities… a 500g block of puff pastry and 450g (Ilb) of mincemeat is supposed to make 18, but I have to admit to just making loads and not paying attention to quantities.

But everyone managed to have one, either to enjoy at the end of their meal or to take home, and it was a pleasure to offer them with our wishes for a Happy Easter.