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Mincemeat traybake

Starry mincemeat slices

Mincemeat traybake

Name: Mincemeat traybake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Cuts into 12
Cuisine: British
Ingredients: a little butter for the tin; 2x 410g jars mincemeat; 175g grated Bramley apple squeezed to remove excess juice; 2x 375g packs ready-rolled shortcrust pastry sheets; white caster sugar for dredging

Sara Buenfeld

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Cuts into 12

Easy

Prep: 20 mins

Cook: 35 mins

Plus chilling

A star rating of 5 out of 5.3 ratingsRate

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Get creative with your mincemeat slices this Christmas and try this simple traybake version of mince pies

Freezable (Freeze before baking)

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Christmas muffin mix

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Ingredients

Nutrition

Units:

MetricUS

a little butter

for the tin
2x 410g jars mincemeat
175g grated Bramley apple

squeezed to remove excess juice
2x 375g packs ready-rolled shortcrust pastry

sheets
white caster sugar

for dredging

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Nutrition: per serving

kcal481
fat21g
saturates9g
carbs74g
sugars45g
fibre2g
protein4g
salt0.67g

low

Method

step 1

Butter a 30 x 20 x 2.5cm tray tin. 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. Spread the mincemeat mix over evenly.
step 2

Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart – don’t 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.
step 3

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. Remove and dredge with more sugar.

Recipe from Good Food magazine, December 2010

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A star rating of 5 out of 5.3 ratings

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