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Christmas Puffs

  • Makes 30
Christmas Puffs

A lighter alternative to mince pies.


  • 1 packet pre-rolled frozen puff pastry sheets, defrosted
  • 400 pottle Christmas Fruit Mince


  • 1 egg, beaten for glaze
  • about 2 tblsp caster sugar


  1. Cut 9cm-10cm rounds from each sheet of pastry, layer and re-roll the scraps.
  2. Place a teaspoon of Christmas fruit mince in the centre and bring the outside edges up to enclose. Pinch to seal.
  3. Turnover so the join is underneath and roll the balls out with a rolling pin until the fruit mince can be seen under the pastry.
  4. Make three shallow cuts in the top layer of pastry with a knife.
  5. Brush with beaten egg to glaze and sprinkle each with a little caster sugar.
  6. Bake at 220°C for 12-15 minutes until golden and the pastry cooked. Cool on a wire rack. These can be enjoyed hot with cream and icecream or served warm with coffee.

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