Sugar-dusted Mince Pie Parcels
These delicious mince pies are a festive treat that combines flaky pastry and spiced mincemeat filling. Perfectly golden and crisp, these individual parcels are an irresistible addition to any holiday spread. The sweet aroma of cinnamon and sugar will fill your kitchen as you bake these delightful treats. Enjoy the warm, comforting flavors of these homemade mince pies with every bite.
— Constant Cookbook
Ingredients
- 2 x 375g 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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Makes 15-20
Nutrition
- Calories: 327 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.53 milligram of sodium
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