The Mincemeat Strikes Back
And now for the Cheaty Eccles Cakes. I remember there was a bit of a brouhaha a couple of years ago when Greggs Bakers decided to stop selling them. I honestly can’t see why you’d want to buy them anyway. They’re so simple to make that it couldn’t have been worth their while.
Basically they’re just the same ingredients as the previous recipe for Mince Pies, but this time you don’t need a cookie cutter or a patty pan. Just a bit of greaseproof paper on a baking sheet and a rolling pin and away you go………….
Cheaty Eccles Cakes
- 1 jar of homemade mincemeat
- 250g block of shortcrust pastry
- 2 tbsp demerara sugar
Line a baking sheet with greaseproof paper and pre-heat your oven to 200c
Cut the pastry into 16 small cubes (4 squares across and 4 squares up) and roll each cube into a round ball. Roll it out with a rolling pin into a rough circle. Place a teaspoonful of the mincemeat into the centre and carefully fold the outer parts of the pastry over the top to make a neat seal without any gaps
Turn it over and give it a final roll to flatten it and then make 3 small slits on the top to allow steam to escape. Scatter with the demerara sugar, and bake at 200c for about 15 – 20 minutes.
Yet another way to make use of your mincemeat.