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The mince pie pop tart

 

Back to Inspiration
Dec 14, 2020

 

Ingredients

  • 375g ready-rolled puff pastry - at room temperature
  • 300g Taste the Difference mincemeat
  • 1 egg - to glaze the pastry
  • 8 tbsp icing sugar - sifted
  • 3 tbsp milk
  • 1 pot Christmas sprinkles - to decorate

Method

  1. Preheat your oven to 180 degrees C/160 degrees C fan/gas mark 3, and line a baking tray 
  2. Unroll the pastry cut into 12 rectangles. We made ours at roughly 6x 10cms
  3. Brush all the rectangles with a wash of the beaten egg
  4. Add 2 teaspoons of the mincemeat and spread the mixture a little so it sits right in the middles leaving a border – add this onto half the rectangles, leaving the lids bare. Put the lids over the filling, close together with a fork all around the edges. Trim around the edges slightly if you need, to give you a neat finish.
  5. Glaze again with the egg mixture over the top – so the pastry goes a nice golden colour once cooked.
  6. Cook for 10-15minutes until golden brown on top
  7. Prepare the icing by mixing the milk with the sifted icing sugar, it should be a spreadable constancy. Once the pop tarts are completely cool spread with icing and decorate with the sprinkles.

    To make the pastry yourself check out this recipe for traditional shortcrust pastry.


 

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