Humble Christmas Bites with Basil Cream

Crumbly sticky pies, served with a sweet basil cream, perfect for the festive party season.

Makes up to 9 bites 

Prep time 15-20 mins

Cooking time 20-25 mins


250g puff pastry 

1 tablespoon rosemary

250g mince meat

2 tablespoons brandy (optional)

1 teaspoon ground cinnamon

1 tablespoon icing sugar

butter for greasing

1 beaten egg

1 muffin or cup cake tin

100ml double cream

2 teaspoon basil leaves (chopped)

1 tablespoon icing sugar


  1. Preheat the oven to 180c gas mark 4
  2. Grease the tin with the butter, until all the pockets are thoroughly greased.
  3. Place the pastry onto a smooth service and with a 3inch cutter cut out 9 bases of the pies, then place them into the tin.
  4. With the rest of the pastry, cut out 9 2inch lids and leave to one side.
  5. Put the mincemeat into a bowl, add the cinnamon, fresh rosemary and brandy (optional) and stir.
  6. Place the mixture into each pie (making sure not to overfill) the base then brush the edges with the beaten egg. Place the lids on top of the pies, pressing slightly at the edges to seal.
  7. Gently brush the lids of the pies with the remainder of the beaten egg to glaze, then pop into the oven for 20-25mins until the pastry is cooked and golden in colour.
  8. Once cooked take out of the oven and leave to slightly cool then dust with a little icing sugar.
  9. In a jug or bowl add the double cream, basil and icing sugar and whisk until the cream has soft peaks.
  10.  Serve the cream with the warm mince pies.
Last modified onSunday, 18 December 2016 15:22

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