Deep Fried Mince Pies
These deep fried mince pies are a festive twist on a Mcdonald's apple pie! They're crisp, flaky & filled with fruity Christmas mincemeat.
Servings: 5 Mince Pies
Equipment
- Deep Fat Fryer
- Digital Food Probe
- Pastry Brush
- Fork
- Baking Tray
- Airtight Container
Ingredients
- 300 g Rough Puff Pastry (Or Use Puff Pastry - See Notes)
- 175 g Mincemeat
Instructions
Assembly
- Roll the pastry out into a rectangle that's 30cm long, 22cm wide & 3-4mm thick.
- Cut the pastry into 10 even rectangles. To do this, cut the pastry into 5 along the long side then straight in half down the middle. See the post above for a visual guide to doing this! I like to use a pizza wheel/cutter to cut the pastry but a sharp knife will work as well.
- Place the pastry rectangles onto a lined baking tray & chill for 20 minutes or so.This makes assembling the pies easier.
- Next, spoon an equal amount of mincemeat down the centre of 5 rectangles of pastry, leaving a 4-5mm border around the edge. Brush a small amount of cold water along this border.
- Top each pie with another rectangle of pastry, press down lightly on the edges, to seal then crimp with a fork. Trim the edges slightly to neaten up!Dip your fork in flour before crimping, to stop it sticking to the pastry.
- Place the mince pies onto a lined baking tray then place into a freezer & leave to freeze completely. Once frozen, transfer the pies into an airtight container.
Frying
- Preheat a deep fat fryer to 180°c/356°f.
- Fry the pies for 5-6 minutes, turning halfway through. Once cooked, the pastry should be crisp & a deep, golden brown all over.You should be able to fry 2-3 pies at a time, depending on the size of your fryer. Make sure to let the oil heat back up between batches.
- Once cooked, let the oil drain off the pies then transfer to a plate lined with kitchen paper. Serve them whilst they're nice & hot!
Notes
1. Rough Puff Pastry - For this recipe, you'll need half a batch of our seriously flaky rough puff pastry. Alternatively, you could use a 320g pack of ready rolled puff pastry.
2. Mincemeat - I used my homemade mincemeat for these pies but shop bought will work just as well!
3. Cooking In Batches - You'll probably need to cook your pies in a couple of batches. Once cooked, the pies can be served immediately or kept warm in an oven.
4. Leftovers - Any leftover pies can be stored in the fridge for up to 3 days then reheated in an oven set to 180°c/356°f.