Name: Sugar-dusted mince pie parcels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 15-20
Cuisine: British
Ingredients: 2 x sheets ready-rolled shortcrust pastry (bring them out of fridge about 15 mins before you want to use them); a little flour for dusting; about 300g mincemeat; 1 egg beaten with a fork; 140g caster sugar; 2 tsp cinnamon

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Sugar-dusted mince pie parcels

Sugar-dusted mince pie parcels

Good Food team

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Makes 15-20

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 3.5 out of 5.9 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

2 x sheets ready-rolled shortcrust pastry

(bring them out of fridge about 15 mins before you want to use them)
a little flour

for dusting
about 300g mincemeat
1 egg

beaten with a fork
140g caster sugar
2 tsp cinnamon

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Nutrition: per serving

kcal327
fat15g
saturates6g
carbs46g
sugars23g
fibre1g
protein4g
salt0.53g

low

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.

Recipe from Good Food magazine, January 2011

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A star rating of 3.5 out of 5.9 ratings

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