Mince Pie Trees Recipe
Introduction
Mince pie trees are a festive twist on the classic mince pie, transforming puff pastry and spiced mincemeat into charming, edible Christmas trees. These delicate, stacked pastries are perfect for holiday gatherings or as a delightful seasonal treat.
Ingredients
- Plain flour, for dusting
- 425g pack ready-rolled puff pastry (2 sheets)
- 350g jar mincemeat
- 1 egg, beaten
- Icing sugar, to serve
Instructions
- Step 1: Heat the oven to 200°C (fan 180°C/gas mark 6) and line two baking sheets with baking parchment. Lightly dust a surface with flour and unroll one pastry sheet with the long edge closest to you.
- Step 2: Spread the mincemeat evenly over this sheet, then place the second pastry sheet on top. Cut the stacked pastry in half widthways.
- Step 3: For each half, cut into four strips downwards measuring approximately 6cm, 4cm, 2cm, and 1cm wide. Then, cut across evenly to create 12 small rectangular “ladders.” Dip your knife in flour if it sticks. Brush all pieces with the beaten egg and chill for 10 minutes.
- Step 4: To build each tree, stack the pastry strips on a lined baking sheet with the mincemeat sides facing up, starting with the widest strip at the base and ending with the smallest on top. Gently fold each strip in the middle for a tree-like shape, then press down lightly to flatten.
- Step 5: Bake the trees on the trays for 20 minutes, or 25 minutes if baking from frozen, until the pastry is golden and the mincemeat is bubbling.
- Step 6: Remove from the oven and allow to cool on the trays for 5 minutes. Transfer to a wire rack using a palette knife and cool completely before dusting with icing sugar to serve.
Tips & Variations
- Freeze assembled trees on the baking tray before baking to enjoy fresh pastries anytime; bake straight from frozen adding 5 minutes to the baking time.
- For a festive touch, sprinkle some chopped nuts or dried cranberries between the layers before stacking.
- Use store-bought mincemeat for convenience or make your own to control the sweetness and spice level.
Storage
Store cooled mince pie trees in an airtight container at room temperature for up to 2 days. To reheat, warm gently in an oven at 160°C (fan 140°C/gas 3) for 5–7 minutes to refresh the pastry crispness. These can also be frozen before or after baking; thaw completely before reheating if frozen baked.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade puff pastry for this recipe?
Yes, homemade puff pastry works well and will give a wonderfully flaky texture, but ready-rolled pastry speeds up the process and is perfectly fine for this recipe.
How do I prevent the pastry from sogging under the mincemeat?
Chilling the cut pastry strips after brushing with egg helps them hold their shape and prevents sogginess. Also, stacking the strips carefully and baking until golden ensures a crisp finish.
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Mince Pie Trees Recipe
- Total Time: 35 minutes (40 minutes if baking from frozen)
- Yield: 12 mince pie trees 1x
- Diet: Vegetarian
Description
Delight in festive Mince Pie Trees featuring layers of buttery puff pastry and sweet, spiced mincemeat. These charming holiday treats are perfect for adding a decorative and delicious touch to your seasonal celebrations.
Ingredients
Pastry
- plain flour, for dusting
- 425g pack ready-rolled puff pastry (2 sheets in each pack)
Filling
- 350g jar mincemeat
Finishing
- 1 egg, beaten
- icing sugar, to serve
Instructions
- Preheat the Oven and Prepare Baking Sheets: Heat your oven to 200C (fan 180C, gas mark 6) and line two baking sheets with baking parchment to prevent sticking.
- Prepare the Puff Pastry Base: Unroll one sheet of puff pastry onto a lightly floured surface with the long edge nearest to you. Spread the 350g jar of mincemeat evenly over this sheet, then top it with the second sheet of pastry.
- Cut the Pastry Shapes: Cut the layered pastry in half widthways to create two pieces. Then, for each piece, cut into four vertical strips measuring 6cm, 4cm, 2cm, and 1cm wide. Next, cut across evenly to make 12 horizontal ‘ladders’ of pastry. Dip the knife in flour as needed to prevent sticking. Brush these strips with beaten egg and chill for 10 minutes.
- Assemble the Mince Pie Trees: On the baking sheets, stack the pastry strips for each tree, starting with the longest strip at the bottom and ending with the smallest on top. Position the mincemeat sides facing upward and gently fold strips in the middle to create a tree-like shape. Press down lightly to flatten and form a firm shape.
- Bake the Trees: Bake the assembled trees in the oven for 20 minutes if fresh, or 25 minutes if frozen, until the puff pastry is golden brown and the mincemeat filling is bubbling.
- Cool and Serve: Allow the trees to cool on the baking tray for 5 minutes. Using a palette knife, transfer them to a wire rack to cool completely. Dust the finished mince pie trees with icing sugar before serving for a snowy, festive look.
Notes
- You can freeze the assembled mince pie trees for up to one month before baking—just add an extra 5 minutes to the baking time when cooking from frozen.
- Be sure to dust your knife lightly with flour when cutting the pastry to prevent sticking and ensure clean edges.
- For a decorative twist, try folding each pastry strip slightly in the middle to enhance the tree shape.
- Serve these as delightful individual treats perfect for parties or as festive gifts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (25 minutes if baking from frozen)
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: mince pie trees, puff pastry mince pies, festive pastries, Christmas treats, holiday baking, mincemeat desserts
