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Mince pies with cream cheese pastry


It’s mince pie season! Whether you’ve made your mincemeat or use shop bought you should try making this pastry. When I worked at Llewelyn’s in Herne Hill I held a full on mince pie tasting for the chefs and Alcides, the GM. The one with cream cheese in the pastry came out as the overall winner and I haven’t looked back since. The butter and cream cheese together give the pastry a really short flaky texture. Just make sure the cream cheese is at room temperature and don’t overwork the dough too much! Thank me later


Makes 8 mince pies


100g unsalted butter, softened

130g full fat cream cheese

1tsbp caster sugar

190g plain flour

¼ tsp of fine salt


360-400g good quality mincemeat


1 egg for brushing

Demerera sugar for sprinkling on top


  • Liberally butter and flour 8 holes of a deep muffin tin, place in the fridge for later

  • Make the pastry by beating the butter until soft and pliable. Add in the cream cheese and beat briefly until the two are mixed properly

  • Stir together the flour, sugar and salt, add to the butter mixture and mix quickly until a sticky dough forms

  • Scoop into a piece of parchment/clingfilm, press to form a disc and chill in the fridge for 2-4 hours until completely cold and firm

  • Take the dough out of the fridge and roll to the thickness of 4-5mm, place on a tray lined with parchment and place in the fridge

  • Cut out 8 each of 9cm (31⁄2in) circles and 4cm (11⁄2in) circles, re-rolling the trimmings if needed, and return to the fridge.

  • Use these discs when cool, keep them in the fridge in-between as this pastry gets very soft quickly. Thin out the edges and press into the tin gently and evenly, there should be some pastry hanging over the edges – this is good we will use it to enclose the mince pie

  • Fill up to the top with mincemeat

  • Thin out the second set of pastry discs and place on top of the mince pie, fold the edges over the middle

  • These need to chill in the fridge now for 1 hour

  • Preheat the oven to 180 degrees fan/200 degrees oven

  • Brush the tops of the mince pie with egg wash and using a sharp knife pierce a hole in the top of the mince pie in the middle

  • Sprinkle demerera sugar on top

  • Bake for 30-35 minutes until golden and the filling is oozing over the side a bit

  • Run a palette knife around the edge when still warm (be careful) and release the mince pie

  • Enjoy with brandy butter, jersey cream, pouring cream, ice cream…!

P.S. Keep an eye out for our new intermediate baking & cooking courses to be released in mid Dec! More info coming over on our socials @damsonjellyacademy


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