Starry mincemeat slices

Prep: 20 mins Cook: 35 mins Plus chilling

Easy

Cuts into 12
Get creative with your mincemeat this Christmas and try this simple traybake version of mince pies

Nutrition and extra info

  • Freeze before baking

Nutrition: per serving

  • kcal481
  • fat21g
  • saturates9g
  • carbs74g
  • sugars45g
  • fibre2g
  • protein4g
  • salt0.67g
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Ingredients

  • a little butter, for the tin
    Butter

    Butter

    butt-err

    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
    Bramley apples

    Bramley apple

    bram-lee app-el

    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

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.

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Comments, questions and tips

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Comments (4)

maryharri's picture
5

This looks impressive and goes down very well. Bake on parchment for ease of lifting in and out of the tin, but not until cool or the pastry will break up. I mark the top pastry sheet into squares and use those as guides for each star pattern so that each slice has a star and it's cut-out shape. Use the rolling pin to ease it it onto the mincemeat layer before sticking the stars in place. Diagonal squiggles of icing add a finishing touch.

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...

dianeedencroft's picture

I would probably line the dish with non-stick baking paper. This makes it easy to lift out.

Questions (0)

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Tips (1)

maryharri's picture
5

À different and impressive mince pie. Use baking parchment for ease of lifting in and out of the tin but not until cool or the pastry will break up. I mark the top pastry sheet into squares and then make a star cut-out in each square. Use the rolling pin to lift it onto the mincemeat layer and then stick a star next to each cut-out so that each slice has a complete pair pattern. Add diagonal squiggle lines of icing for a finishing touch when cold.