Assorted Mini Mincemeat Pies

0
Average: 0 (0 votes)
(0 votes)
Assorted Mini Mincemeat Pies
share Share
print
bookmark_border Copy URL
Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
168
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie168 kcal(8 %)
Protein2.22 g(2 %)
Fat7.91 g(7 %)
Carbohydrates22.37 g(15 %)
Sugar added2.45 g(10 %)
Roughage0 g(0 %)
Vitamin A53.92 mg(6,740 %)
Vitamin D0 μg(0 %)
Vitamin E0.25 mg(2 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.56 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate33.37 μg(11 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C0.98 mg(1 %)
Potassium52.69 mg(1 %)
Calcium8.7 mg(1 %)
Magnesium5.97 mg(2 %)
Iron1 mg(7 %)
Iodine1.07 μg(1 %)
Zinc0.17 mg(2 %)
Saturated fatty acids4.12 g
Cholesterol24.13 mg

Ingredients

for
24
Ingredients
3 cups all-purpose flour
½ cup powdered sugar
¾ cup butter (diced)
1 egg yolk (beaten)
2 tablespoons water
14 ounces Ground meat
To decorate
Pecan
slivered almonds
Cranberry
powdered sugar
How healthy are the main ingredients?
almondCranberry

Preparation steps

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.