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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 60 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 168 | 8% |
| Protein | 2 g | 4% |
| Fat | 8 g | 10% |
| Added Sugar | 2 g | 2% |
| Carbohydrates | 22 g | 8% |
| Roughage | 0 g | - |
| Saturates | 4 g | - |
Recipe Development: EAT SMARTER
Ingredients
For <none>
| 3 cups | All purpose flour |
| ½ cups | powdered sugar |
| ¾ cups | butter diced |
| 1 | egg yolks beaten |
| 2 tablespoons | water |
| 14 ounces | mincemeat |
To decorate
| Pecan | |
| slivered almonds | |
| Cranberry | |
| ½ cups | powdered sugar |
Directions
1 Sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
2 Stir in the egg yolk and just enough water to form a dough. Knead lightly until smooth, then wrap in clingfilm and chill for 30 minutes.
3 Heat the oven to 190°C (170° fan) 375°F gas 5. Line 24 mini muffin tins with foil muffin cups.
4 Roll out the dough on a lightly floured surface, about 2mm| 1/6" thick. Cut out rounds using a 6cm|2 1/2" cookie cutter. Line the foil cups with the dough and prick the base with a fork. Stamp out mini stars with the trimmings.
5 Spoon a generous teaspoon of mincemeat into each pastrycase and top with a mini star, whole pecan nut or slivered almonds and cranberries.
6 Bake for 12-15 minutes until pale golden. Cool in the foil cups and sift over a little icing sugar just before serving.
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