Starry Mincemeat Slices
This delightful Christmas Mince Pie recipe combines the sweet and festive flavors of mincemeat and grated apple, encased in crisp, golden shortcrust pastry. The pastry is adorned with charming star cut-outs that add a touch of whimsy to this classic holiday treat. A dusting of sugar before baking enhances the pie's sweetness and creates a beautiful sugary crust. Perfect for sharing with loved ones during the holiday season, this mince pie is sure to bring joy and cheer to all who enjoy it.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT20M
Yield
Cuts into 12
Nutrition
- Calories: 481 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 74 grams carbohydrates
- Sugar Content: 45 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.67 milligram of sodium
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