Starry mincemeat slices
Get creative with your mincemeat this Christmas and try this simple traybake version of mince pies
Difficulty and servings
Cuts into 12
Preparation and cooking times
Prep 20 mins
Cook 35 mins
plus chilling
Freeze before baking
- 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.
PER SERVING
481 kcalories, protein 4g, carbohydrate 74g, fat 21 g, saturated fat 9g, fibre 2g, sugar 45g, salt 0.67 g
Recipe from Good Food magazine, December 2010.
http://www.bbcgoodfood.com/recipes/863651/
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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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Difficulty and servings
Cuts into 12
Preparation and cooking times
Prep 20 mins
Cook 35 mins
plus chilling
Freeze before baking
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
PER SERVING
481 kcalories, protein 4g, carbohydrate 74g, fat 21 g, saturated fat 9g, fibre 2g, sugar 45g, salt 0.67 g
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