- a little butter, for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 x 410g jars mincemeat
- 175g grated Bramley apple, squeezed to remove excess juice
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 2 x 375g packs ready-rolled shortcrust pastry sheets
- white caster sugar, for dredging
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Butter a 30 x 20 x 2.5cm tray tin. Mix the mincemeat and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides. Spread the mincemeat mix over evenly.
Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart – don’t go outside the markings. Carefully invert on top of the mincemeat, pastry side down, and peel off the wrapping. Press the edges together around the edge of the tin, trim the excess, then randomly place the cut-out stars over the pastry. Will freeze for up to 6 weeks. Defrost before baking.
Chill for 20 mins. Meanwhile, heat oven to 200C/180C fan/gas 6 with a large baking sheet inside it. Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden. Remove and dredge with more sugar.