- 280g mincemeat
It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…
- 25g pecan, mix of broken and whole
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 25g pistachio, halved lengthways
- 2 tbsp flaked almond
- 25g dried cranberries
- 1⁄2 apple, cored and finely chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- finely grated zest 1 lemon, plus 2 tsp juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 375g ready-rolled puff pastry
- 1 rounded tbsp ground almonds
- beaten egg to glaze (optional)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g icing sugar
Heat oven to 220C/fan 200C/gas 7. Combine the mincemeat with the nuts, cranberries, apple and lemon zest.
Unroll the pastry and lay it on a lightly floured work surface. Slice off a strip across one end to leave a 23cm square of pastry. From the strip, cut out 15-30 star shapes (depending on whether you want 1 or 2 stars per slice). Thinly re-roll the pastry trimmings until it is all used up. Lay the pastry square on a baking sheet and scatter over the ground almonds. Carefully spread the mincemeat mixture over so that it comes right to the edge of the pastry (the mincemeat shouldn’t spread when baked). Lay the stars in lines across the mincemeat, slightly overlapping them if necessary to fit, so you can cut out 15 slices when baked. Brush the stars with egg to glaze, if you like.
Bake for 15 mins or until the pastry is golden. Leave to cool. Meanwhile, mix the icing sugar with 2 tsp lemon juice. Drizzle over the cool pastry and cut into 15 slices.