Puff Pastry Mince Pies (Air Fryer + Oven)
These puff pastry mince pies are my modern spin on traditional British shortcrust classic. Quick to make with basic ingredients, flaky and delicious! Perfect festive season treat that can be made in the oven or in your air fryer.
Servings 12 mince pies
Calories 193kcal
Equipment
Ingredients
- 375 g ready-rolled puff pastry sheet frozen or block type can be used too
- 300 g mincemeat you will have some leftovers
- 2 tablespoon plant milk of choice for brushing over pastry
- 1 tablespoon demerara sugar to sprinkle over the pastry
- icing sugar to serve
Instructions
- Roll out the puff pastry sheet and using fluted 6.8-7mm (0.26-0.27inch) round cutter, cut out 12 circles.
- Using small star shape cutter, cut out 12 star shapes we are going to use to top our puff pastry mince pies with.
Oven Method
- Preheat the oven to 200C(180Fan)/400F/Gas Mark 6.
- Prepare shallow bun/tart tray by greasing it lightly and placing a strip of baking paper (overhanging on each side) in the middle of each hole for easier removal of mince pies later.
- Line each hole of your tray with round piece of pastry and press it gently.
- Put approximately 1 heaped teaspoon of mincemeat in the middle of each pastry case and top it with star shaped piece of puff pastry.
- Gently brush top of each mice pie with some plant milk and sprinkle over demerara sugar.
- Bake in preheated oven for approximately 20 minutes or until puffed up and golden in colour.
- Serve dusted with some icing sugar.
Air Fryer Method
- Line the air fryer tray/basket with some baking paper (optional).
- Put round pieces of pastry you cut out earlier on top of baking paper.
- Put approximately 1 teaspoon of mincemeat on top of each pastry round and top it with a star shaped pastry.
- Gently brush top of each mince pie with some plant milk and sprinkle over demerara sugar.
- Air fry at 190C/375F for 10-12 minutes until puffed up and golden in colour.
- Enjoy dusted with some icing sugar.
Notes
- Nutritional information is approximate, per pie (based on 12 pies) and should be treated as a rough guideline only.
- Most shop bought puff pastry in the UK are now vegan and same goes for mincemeat, however make sure you always check the label.
- Eat freshly baked or store in the airtight container for 3-4 days. Freezer friendly, see - Storing.
- Take puff pastry out of the fridge about 10-15 minutes in advance. It will make it easier to roll it out without cracking.
- Further to the above, don't leave it out sitting on the counter for longer than that as it will warm up too much and start getting sticky.
- Make sure to grease the tin with some vegan butter or a little bit of oil to prevent pastry from sticking. Baking paper strips as those used by me help a lot too.
- Don't overfill your pies with mincemeat as this will make it bubble over and will make mince pies a bit messy. I found generous teaspoon for oven baked pies and just a teaspoon for air fryer ones works well.
- If you have a bun/tart tin that fits in the air fryer then definitely use it. It will make your pies neater.
- This recipe yields 12 pies providing you use stars to top your pies with. There will some leftover pastry which you can re-roll and make few more pies if you wish.
- Watch your pies in the oven and check on them in the air fryer. Appliances differ and so does baking time so stay alert.
Nutrition
Calories: 193kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 156mg | Potassium: 17mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Calcium: 6mg | Iron: 1mg