1tbspbrandy or rum(sub with fresh orange juice, if needed)
For the pies
640g(2 packs) puff pastry
1 smalleggbeaten with 1 tsp water or milk (or see notes)
demerara sugar, to sprinkleas needed
icing sugarto dust, as needed
Instructions
Prepare the puff pastry mince pies
Combine the mincemeat, cranberry sauce, orange zest and rum in a bowl.
250 g mincemeat, 3 tbsp cranberry sauce, 1 orange, 1 tbsp brandy or rum
Take the pastry out of the fridge and allow it to come to room temperature for five minutes. Unroll one pack, keeping it on the paper it comes rolled in.
640 g (2 packs) puff pastry
Use a small round cutter (3 inches / 7 cm) to cut out circles on the pastry sheet.
Add a teaspoon of mincemeat on half of the circles and brush the edges with the beaten egg using a pastry brush.
1 small egg
Top with a pastry lid, pressing the edges with your fingers to seal. Cut a small hole on each mince pie using scissors or a knife to allow for steam to escape.
Brush with egg wash and sprinkle with a little demerara sugar.
demerara sugar, to sprinkle
Crimp the edges with a fork and use a round cutter to trim to a perfect circle if you like. Repeat with the second sheet of pastry.
Air Fry
Preheat the air fryer to 180°C (350°F) on the Bake setting. Mist the basket with a little sunflower oil and bake in batches for 10-12 minutes or until the pastry is golden. Check on the mince pies halfway through – you might need to bake them for less time or adjust the temperature by a few degrees if your model runs hot.
Oven Bake
Preheat the air fryer to 180°C (350°F). Transfer the pies onto a cookie sheet (on the paper the pastry came rolled in) and bake for 12-15 minutes.
Serve
Transfer to a wire rack if you are baking in batches. Dust with icing sugar and serve.
icing sugar
Video
Notes
Check the mincemeat and puff pastry is vegan, vegetarian or gluten-free according to your diet preferences.
Replace the egg wash with oat milk if baking vegan mince pies.