Stichelton Mince Pies
A grown-up twist on the classic mince pie - perfect for your festive cheeseboard.5 minutes prep
20 minutes cook
Serves 6-8
Ingredients
- 1 pack pre-rolled shortcrust pastry
- 1 jar classic mincemeat
- 80–100 gStichelton, crumbled (or Stilton)
- small handful walnuts, roughly chopped
- plain flour, for rolling/dusting
Stichelton mince pies:
Rich spiced fruit and buttery pastry taken to whole new level with the addition of tangy, crumbled Stichelton cheese, creating a perfectly balanced festive bite that’s familiar, surprising, and very moreish.
Method
Preheat the oven to 190°C. Unroll the shortcrust pastry and use a cutter to stamp out circles. Line a mince pie tin with the pastry.
Spoon the classic mincemeat into each case, filling about three-quarters full. Crumble a little Stichelton over the mincemeat, then scatter over a few chopped walnuts.
Cut smaller circles or stars from the remaining pastry and place on top, sealing the edges lightly.
Bake for around 20 minutes until the pastry is golden.
Leave to cool slightly before serving warm or at room temperature.
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