Starry mincemeat slices

Starry mincemeat slices

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Cooking time

Prep: 20 mins Cook: 35 mins Plus chilling

Skill level

Easy

Servings

Cuts into 12

Get creative with your mincemeat this Christmas and try this simple traybake version of mince pies

Nutrition and extra info

Additional info

  • Freeze before baking
Nutrition info

Nutrition per serving

kcalories
481
protein
4g
carbs
74g
fat
21g
saturates
9g
fibre
2g
sugar
45g
salt
0.67g

Ingredients

  • a little butter, for the tin
  • 2 x 410g jars mincemeat
  • 175g grated Bramley apples, squeezed to remove excess juice
  • 2 x 375g packs ready-rolled shortcrust pastry sheets
  • white caster sugar, for dredging

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, December 2010

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Comments

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juliemerritt's picture

Added fresh and dried cranberries and some halved glacé cherries as I didn't have any apples - yummee.

skj10001's picture

I made this tonite- came out of the oven well and was able to cut but disaster when lifting out- started to crumble. Plus once cut the starry effect is lost!
suggestions/adaptions welcome...

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