Starry mince pies

                    Starry mince pies

                    Starry mince pies

                    Serves 12
                    Cooks In40 minutes
                    DifficultyNot too tricky
                    Nutrition per serving
                    • Calories 270 14%
                    • Fat 14g 20%
                    • Saturates 6.5g 33%
                    • Sugars 14.6g 16%
                    • Salt 0.5g 8%
                    • Protein 3.9g 8%
                    • Carbs 43g 17%
                    • Fibre 1.5g -
                    Of an adult's reference intake
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Georgina Hayden
                    Tap For Method

                    Ingredients

                    • 250 g ready-made fruit mincemeat
                    • 1 eating apple
                    • 1/2 orange
                    • 2 packets of ready-rolled puff pastry
                    • 1 large free-range egg
                    • 1 splash of milk
                    Tap For Method
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Georgina Hayden
                    Tap For Ingredients

                    Method

                    1. Preheat the oven to 200oC/gas 6.
                    2. Empty the mincemeat into a bowl, then coarsely grate and add the apple and finely grate in the orange zest.
                    3. Lay out the pastry, and using an 8cm pastry cutter, cut out circles and place in a 12-hole shallow tart tin.
                    4. Fill each pastry circle with a tablespoon of the fruit mince mixture.
                    5. Using a table knife or star pastry cutter, cut out stars for the tops and place on top of the mince mixture.
                    6. Whisk the egg and milk and brush onto stars, then bake in the oven for 15 to 20 minutes, or until puffed up and golden.
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Georgina Hayden

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