Mincemeat Lattice Pies
(0 votes)
(0 votes)
Health Score:
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
318
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 kcal | (15 %) | ||
| Protein | 3.98 g | (4 %) | ||
| Fat | 15.38 g | (13 %) | ||
| Carbohydrates | 42.18 g | (28 %) | ||
| Sugar added | 7.34 g | (29 %) | ||
| Roughage | 0.17 g | (1 %) |
more nutritional values
| Vitamin A | 96.9 mg | (12,113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.83 mg | (7 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.52 mg | (21 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 52.66 μg | (18 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.92 μg | (2 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 2.02 mg | (2 %) | ||
| Potassium | 99.1 mg | (2 %) | ||
| Calcium | 19.39 mg | (2 %) | ||
| Magnesium | 14.78 mg | (5 %) | ||
| Iron | 1.71 mg | (11 %) | ||
| Iodine | 2.13 μg | (1 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 7.52 g | |||
| Cholesterol | 44.87 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 ¼ cups all-purpose flour
- ⅙ cup Almond flour
- ⅔ cup butter
- ¾ cup powdered sugar
- 1 egg yolk (beaten)
- 1 jar Ground meat
- superfine caster sugar
Preparation steps
1.
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the ground almonds and icing sugar.
2.
Bind with the egg yolk and just enough milk to form a soft but firm dough. Wrap in cling film and chill for 1 hour
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 12 patty tins.
4.
Roll out 3/4 of the pastry on a floured surface. Cut into 12 rounds with a 7 cm| 3"cutter.
5.
Line the tins with the pastry and place a teaspoon of mincemeat in the centre of each.
6.
Roll out the remaining pastry and cut out strips about 5mm|1/4" wide and lay on top of the filling in a lattice.
7.
Bake for 20-25 minutes until lightly golden. Sprinkle with caster sugar and cool in the tins for 10 minutes. Place on a wire rack to cool completely.
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