Slice each croissant in half and dry fry or pop whole in an oven for five minutes, 180ºC. Spread bottom half with brandy butter. Apply teaspoon mincemeat. Top with cream, or spread of your indulgent choice. The brand butter can be substituted with ordinary dairy spread, the mincemeat can be sloshed up with booze of choice and the final topping can vary to your cupboard and fancy.
Express and instant mouthfuls of Christmas treats.
- 1 packet mini croissants
- 1 jar of mincemeat
- 1 tub brandy butter
- 1 tub double cream (or creme fraiche, philidelphia, mascapone)
French Mince Pies is a community recipe submitted by thecrazyartist and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.