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Mince Pies With Brie And Walnuts
These monce pies have added deliciously gooey Brie and crunchy toasted walnuts, perfect with mulled wine or your favourite festive spirit!
Ingredients
- 375 g shortcrust pastry ready rolled is just fine
- 3 tbsp walnuts
- 12 tsp mincemeat
- 6 tsp Brie
- 1 tbsp milk to glaze the mincepies
Instructions
- Preheat oven to 200C and grease a 12 hole shallow pie tin
- Break up the walnuts and toast in a dry pan for justy a minute till they turn golden and emit that lovely nutty aroma, tip out of pan immediately to stop the cooking
- Cut out circles in the pastry to fit your pie tins and fill each with a tsp of mincemeat and 1/2 tsp of brie plus a sprinkling of the toasted walnuts
- Add lids to your mincepies, glaze with the milk and bake for approximately 15 minutes till golden
- Cool a little and sprinkle with icing sugar
Video
Notes
Your mince pies with Brie and walnuts will keep for up to a week in a tin. Reheat gently before serving.
You can freeze them for up to 3 months.
Serve with mulled wine or youor favourite festive spirit, cheers!
Nutrition
Calories: 134kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 195mgPotassium: 40mgFiber: 1gSugar: 4gVitamin A: 17IUVitamin C: 1mgCalcium: 12mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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