Cheesecake Mince Pies from A Handmade Cottage

Lucky me to know such lovely bloggers who make such yummy things. I’m so pleased to be able to introduce you to the gorgeous Jodie May of A Handmade Cottage, unless of course, you’ve met her already… You may have seen her in the first issue of Blogosphere Magazine back in October, (of which yours truly is the Lifestyle editor – ding!) or maybe you found her browsing tinternet for warm and cosy and lovely things to make and do… but either way, here she is and I’m very proud to have her in my little corner of the webbynet.
Message from Jodie May:
Those that know me, know I’m not a great cook. I start out with good intentions … I don my pretty apron and hum along to Billie Holiday whilst prepping my ingredients but more often than not, it will all end with Ralphy (my Jack Russell) running for cover and yours truly swearing like a sailor. However, I can bake, and since it’s Christmas I want to give Poppy’s readers a real treat. This recipe has been handed down to me by my lovely mother-in-law, who really is a master-chef. 
A Handmade Cottage’s  Cheesecake Mince Pies
These are simply the most delicious mince pies you will EVER eat. They have sweet cream cheese inside and the pastry is yummy, crisp and not at all stodgy. I know this because I’ve eaten 5 today. I can’t stop. Make them and you’ll see why.
For the pastry
225g/8oz plain flour
50g / 2oz golden caster sugar
140g/5oz butter (cut into small cubes)
Grated zest of one orange
1 egg yolk
For the filling
200g/8oz decent mincemeat
125g pack full fat soft cheese
2 tsp caster sugar
Finely grated zest of lemon.
And at the end
1 egg white, lightly whisked
Golden granulated sugar for sprinkling!
1. Preheat oven to 200C/Gas 6/Fan oven 180C.
Make pastry: Put flour, butter, orange zest and caster sugar in a food processor and whizz to form breadcrumbs. (NOTE: I don’t have food processor, crumbling with fingers works just as well).
Add the egg yolk and a tablespoon of water and pulse (squidge together) to form a dough.
Wrap in cling film and chill in the fridge for 30 mins.

2. Make filling:  Beat the cheese until soft, then mix in the sugar and lemon zest and set aside. Roll out just over half the dough, fairly thin and stamp 12 rounds with a fluted cutter (NOTE: I don’t have a fluted cutter so I used a small teacup! worked perfectly.) Pop these into your bun tin.

3. Fun bit. Put heaped teaspoon of mincemeat in each pasty case (don’t overdo it though) and top with a teaspoon of the sweetened cream cheese. Roll out the remaining dough and stamp out 12 slightly smaller rounds (NOTE: I just used a slightly small cup) Put these lids on a press gently to seal.
‘top with a teaspoon of sweetened cream cheese’
4. Fun bit. With the left over pastry stamp out 12 stars ensuring they’re not too thick. (NOTE: I didn’t have a star cutter, so using a teaspoon I made holly, birds and stars : ) Brush with egg white and stick your bits on top. The pies can be frozen at this point for up to 6 weeks. To finish brush the tops with egg white and sprinkle with granulated sugar. Bake for 12 -15 minutes until golden. Let them cool for 10 mins then remove and rest on a wire rack.
‘..sprinkle with granulated sugar…’
Make a cuppa and enjoy!
Merry Christmas Poppy Loves readers..
From Jodie May, AKA Fairy baker at

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