Sugar-dusted mince pie parcels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 15-20
Skip to ingredients
Showing items 1 to 3 of 6
- 2 x sheets ready-rolled shortcrust pastry(bring them out of fridge about 15 mins before you want to use them)
- a little flourfor dusting
- about 300g mincemeat
- 1 eggbeaten with a fork
- 140g caster sugar
- 2 tsp cinnamon
Nutrition: per serving
- kcal327
- fat15g
- saturates6g
- carbs46g
- sugars23g
- fibre1g
- protein4g
- salt0.53glow
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.
