Eccles Pie Star Wreath

Few aromas are as festive as freshly baked mince pies and this eccles cake-style star wreath is a recipe that you should definitely add to your repertoire. Eccles cakes are traditionally served with lancashire cheese, so you could serve this wreath with your festive cheeseboard.

2 x 500g blocks all-butter puff pastry
Plain flour for dusting
1 large free-range egg, beaten
1 tbsp demerara or light brown sugar
75g white chocolate (see tip)

For the filling:

150g mincemeat
75g dried fruit mix
100g lancashire or similar white cheese like white chedder, Wenslydale, or Caerphilly

• Mix the mincemeat, dried fruit and cheese in a mixing bowl using a fork until well combined (it will turn into a sort of paste).
• Roll out each dough block on a lightly floured surface to 2 equal squares roughly 5mm thick. 
• Cut each pastry square in half to make 4 rectangles. 
• Transfer 2 rectangles to the lined baking sheets. 
• Use a palette knife to spread them with the mincemeat mixture
• Top each with another pastry rectangle. 
• Use a rolling pin to gently roll over the top of the pastry to seal the layers together. 
• Chill for at least 30 minutes.
• Heat the oven to 200°C/180°C fan/gas 6. 
• Lift the baking paper and pastries off the baking sheet and stamp out 20 stars using the cutter. 
• Grease the baking sheet (you may need 2, depending on the size)
• Use a palette knife to transfer the stars to the greased sheet, spacing them apart to allow for spreading. 
• Brush all over with beaten egg, then sprinkle with brown sugar.
• Bake the stars for 15 minutes or until golden and well risen. 
• Leave to cool for 5 minutes on the tray
• Use a palette knife to transfer the eccles pies to a wire rack to cool completely.
• Meanwhile, put the chocolate in a heatproof bowl over a pan of just simmering water (don’t let the bowl touch the water) 
• Leave to melt gently. 
• Once the eccles pies have cooled, arrange them in a wreath shape
• Drizzle over the melted chocolate and serve.
• Cook any offcuts to make mini mince pie canapés.

Recipe: Delicious Magazine