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“Something different - and these are really good. My kids love them. My new favourite. This recipe is from the Daily Mail. It says Devon custard - I use the shops own brand It's fast, it's easy (when we go through so many) and it's delicious.”
16 pies

Ingredients Nutrition

  • 2 (150 g) containersdevon custard
  • 6 tablespoons ground almonds
  • 375 g ready rolled puff pastry
  • 0.5 (410 g) jar mincemeat
  • sliced almonds, for scattering
  • icing sugar, for dusting


  1. Heat oven to 220°C.
  2. Stir the custard and almonds together.
  3. Unroll the pastry, cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll then cut out more circles. You should get out about 16 - 18. Use to line a couple of bun tins.
  4. Spoon a heaped teaspoon of the custard mix into each tart case, then top with a scant teaspoon of mincemeat. Scatter over some flaked almonds,
  5. Bake for about ten minutes until puffy and golden.
  6. Cool briefly in the tin, dust with icing sugar.

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