Assorted Mini Mincemeat Pies

Name: Assorted Mini Mincemeat Pies
Total time: 1 h
Yield: 24
Ingredients: 3 cups All purpose flour; 0.5 cup powdered sugar; 0.75 cup butter (diced); 1 egg yolk (beaten); 2 tablespoons water; 14 ounces mincemeat; Pecan; slivered almonds; Cranberry; powdered sugar

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168

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

• Ready in 1 hr

Ready in

Nutritions

Fat	7.91 g
Saturated Fat Acids	4.12 g
Protein	2.22 g
Roughage	0 g
Sugar added	2.45 g
Calorie	168

more nutritions

1 <none> contains

Calories	168
Protein/g	2.22
Fat/g	7.91
Saturated fatty acids/g	4.12
Carbohydrates/g	22.37
Added sugar/g	2.45
Roughage/g	0
Cholesterol/mg	24.13
Vitamin A/mg	53.92
Vitamin D/μg	0
Vitamin E/mg	0.25
Vitamin B₁/mg	0.15
Vitamin B₂/mg	0.1
Niacin/mg	1.56
Vitamin B₆/mg	0.02
Folate/μg	33.37
Pantothenic acid/mg	0.12
Biotin/μg	0.5
Vitamin B₁₂/μg	0.03
Vitamin C/mg	0.98
Potassium/mg	52.69
Calcium/mg	8.7
Magnesium/mg	5.97
Iron/mg	1
Iodine/μg	1.07
Zinc/mg	0.17

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 24 mini pies

3 cups

All purpose flour

½ cup

powdered sugar

¾ cup

butter (diced)

egg yolk (beaten)

2 tablespoons

water

14 ounces

mincemeat

To decorate: Pecan; slivered almonds; Cranberry; powdered sugar

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Preparation steps

Step 1/6

Sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.

Step 2/6

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.

Step 3/6

Heat the oven to 190°C (170° fan) 375°F gas 5. Line 24 mini muffin tins with foil muffin cups.

Step 4/6

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.

Step 5/6

Spoon a generous teaspoon of mincemeat into each pastrycase and top with a mini star, whole pecan nut or slivered almonds and cranberries.

Step 6/6

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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