Was it just me or was the rhubarb crop this year a little on the poor side? As a result, I was resigned to the idea of a Christmas without Rhubarb and Vanilla Mincemeat. A week before Christmas this concept became too much for me to handle so I resorted to buying some frozen rhubarb ... and I don't feel guilty about it at all ;0)
On Friday afternoon I whipped up a batch of regular sized Rhubarb, Vanilla and Custard Mince Pies. We were happily munching our way through them when I got to thinking ... if I made these in a muffin pan ... more custard ... more Rhubarb and Vanilla Mincemeat ... I had to try it!
And here they are. To make them I used my regular sweet shortcrust pastry to line 9 cups from a muffin
pan. Then I dolloped in 1-2 tablespoons of custard (I used a ready made variety) and topped this with a teaspoon or two of the mincemeat. All this was completed with a pastry lid, gingerbread man shape optional and then baked them for 10-15 mins in a 200C oven.
These guys have pretty much spoiled me for life now, no other mince pie will ever compare!!
Chele, they look amazing, love the way you have the cut out angel on top.
ReplyDeleteOooh, yum! Custard inside a mince pie - I like the idea of that!
ReplyDeleteFunny I have been thinking about using muffin tins for mince pies, there is always too much pastry and not enough filling in the ordinary ones - in my opinion! These are perfect. I must have missed your Rhubarb and Vanilla Mincemeat last time - off to have a look, sounds intruiging.
ReplyDeleteLove the flavours of these mince pies! So creative :)
ReplyDeleteSo cute - I love the little gingerbread man/angel shape cut out of the top. Sound delicious!
ReplyDeleteThese look fab
ReplyDeletethese are gorgeous and I have enjoyed looking at your alternative mincemeat recipes - I have been searching for some other ideas
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