Not everyone loves the traditional mince pie so Arun is also sharing his favourite alternative, the Eccles bun!


  • 500 g puff pastry
  • 6 tblsp demerara sugar
  • 240 g mince meat
  • 1 beaten egg white


  • Pre-heat the oven to 220°C (425°F/Gas 7).
  • Roll out the pastry to the thickness of a Euro coin.
  • Cut out 5 inch diameter disks, you should get around 8 from this recipe.
  • Put one heaped tablespoon of mince meat in the centre of each disk.
  • Wet the edges of the pastry with water and gather them all up and pinch them together at the top.
  • Flip the cake over so the smooth bottom part is at the top.
  • Craft it into a neat disk shape and make 3 slits across the top until you reach the fruit.
  • Gently roll each cake with a rolling pin so the fruit is even more exposed.
  • Brush with the egg white and sprinkle with some Demerara sugar.
  • Pop into the pre-heated oven for 15-20 minutes until golden brown. Serve with brandy cream or brandy butter.


Arun's tips: When buying puff pastry all butter is best. Make smaller versions to serve with tea or as a petit fours! Gently roll each cake with a rolling pin so more fruit is exposed. Sprinkle demerara sugar on top for a better crunch.