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Sugar-dusted mince pie parcels

Sugar-dusted mince pie parcels

A star rating of 3.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 15-20

Want freshly baked, homemade mince pies without the hassle of lining tins? Try our easiest ever version

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal327
fat15g
saturates6g
carbs46g
sugars23g
fibre1g
protein4g
low insalt0.53g
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Ingredients

  • 2 x sheets ready-rolled shortcrust pastry (bring them out of fridge about 15 mins before you want to use them)
  • a little flour , for dusting
  • about 300g mincemeat
  • 1 egg , beaten with a fork
  • 140g caster sugar
  • 2 tsp cinnamon

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Unroll one of the pastry sheets onto a lightly floured surface, and spoon on teaspoonfuls of mincemeat, spaced about 2.5cm apart. Brush round the mincemeat with a little egg. Unroll the second sheet of pastry, keeping it on its wrapper, then roll out just a touch bigger. Using the wrapper to help you, flip onto the mincemeat-dotted sheet.

  • STEP 2

    Press and shape the pastry around each dollop of mincemeat, squeezing out as much air as you can. Slice up the sheet into individual parcels using a sharp knife or pizza cutter. Prick each with a fork, then seal the edges around each one by pressing with a fork. Lift onto baking trays, brush with a little more beaten egg and bake for 18-20 mins until golden and crisp.

  • STEP 3

    While the pies are baking, mix sugar and cinnamon on a plate. When done lift the pies, a few at a time, carefully into the sugar and gently turn to coat.

Recipe from Good Food magazine, January 2011

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Overall rating

A star rating of 3.4 out of 5.8 ratings
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