Starry mincemeat slices

Starry mincemeat slices
75 min.
12
389kcal

Suggestions


Indulge in the delightful taste of the festive season with our Starry Mincemeat Slices, a perfect accompaniment to family gatherings and holiday celebrations. This delicious treat combines the rich, spiced flavors of traditional mincemeat with the sweetness of grated Bramley apples, creating a filling that is both comforting and mouthwatering. The buttery, flaky shortcrust pastry encases this luscious mixture, providing a delightful texture that contrasts beautifully with the savory fillings inside.

Perfectly baked to a golden brown, these slices are not only a feast for the eyes but also a sumptuous delight for the palate. Topped with charming star-shaped cutouts, they add a whimsical touch to your holiday dessert table, making them an irresistible choice for both adults and children alike. With just 30 minutes of baking time, you can easily prepare this sweet treat, allowing you to spend more time enjoying the festivities with loved ones.

Whether served warm with a dusting of sugar or at room temperature, our Starry Mincemeat Slices are ideal for sharing during cozy get-togethers or as a delightful finish to any meal. Plus, you can prepare them in advance and freeze them for up to six weeks, ensuring that you always have a festive treat on hand whenever the mood strikes. Gather your ingredients, roll up your sleeves, and create these scrumptious slices that are sure to become a beloved tradition!

Ingredients

  • 12 servings little butter for the tin
  • 820 mincemeat 
  • 175 bramley apples grated
  • 375 g sheets packs ready-rolled shortcrust pastry 
  • 12 servings caster sugar white for dredging

Equipment

  • baking sheet
  • oven

Directions

  1. Butter a 30 x 20 x 2.5cm tray tin.
  2. 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.
  3. Spread the mincemeat mix over evenly.
  4. Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart dont 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.
  5. 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.
  6. Remove and dredge with more sugar.

Nutrition Facts

Calories389kcal
Protein3.93%
Fat13.68%
Carbs82.39%

Properties

Glycemic Index
15.84
Glycemic Load
14.93
Inflammation Score
-1
Nutrition Score
3.579130437711%

Flavonoids

Cyanidin
0.23mg
Catechin
0.19mg
Epigallocatechin
0.04mg
Epicatechin
1.1mg
Epigallocatechin 3-gallate
0.03mg
Luteolin
0.02mg
Kaempferol
0.02mg
Quercetin
0.58mg

Nutrients percent of daily need

Calories:389.44kcal
19.47%
Fat:5.99g
9.22%
Saturated Fat:3.03g
18.96%
Carbohydrates:81.25g
27.08%
Net Carbohydrates:78.73g
28.63%
Sugar:59.61g
66.23%
Cholesterol:10.75mg
3.58%
Sodium:564.65mg
24.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.87g
7.74%
Vitamin B1:0.17mg
11.45%
Selenium:7.4µg
10.58%
Fiber:2.52g
10.06%
Manganese:0.15mg
7.72%
Folate:28.09µg
7.02%
Vitamin B2:0.11mg
6.73%
Vitamin B3:1.29mg
6.44%
Iron:1.03mg
5.71%
Vitamin A:132.82IU
2.66%
Phosphorus:26.24mg
2.62%
Copper:0.04mg
1.82%
Vitamin K:1.45µg
1.38%
Magnesium:5.52mg
1.38%
Potassium:40.17mg
1.15%
Vitamin E:0.17mg
1.12%
Zinc:0.16mg
1.1%
Vitamin B5:0.11mg
1.09%