Shortcrust Mincemeat Pies

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Shortcrust Mincemeat Pies
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
312
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein3.72 g(4 %)
Fat15.97 g(14 %)
Carbohydrates39.56 g(26 %)
Sugar added5.59 g(22 %)
Roughage0.17 g(1 %)
Vitamin A113.42 mg(14,178 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.42 mg(20 %)
Vitamin B₆0.04 mg(3 %)
Folate53.76 μg(18 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C5.82 mg(6 %)
Potassium108.11 mg(3 %)
Calcium17.16 mg(2 %)
Magnesium10.62 mg(4 %)
Iron1.55 mg(10 %)
Iodine3.33 μg(2 %)
Zinc0.25 mg(3 %)
Saturated fatty acids8.42 g
Cholesterol41.39 mg
Author of this recipe:

Ingredients

for
18
Ingredients
3 ¼ cups
All purpose flour (plus extra for dusting)
1 ⅙ cups
½ cup
superfine caster sugar
1
large egg (beaten)
21 ounces
1
unwaxed Orange (finely grated zest)
To finish
beaten eggs (to glaze)
How healthy are the main ingredients?
eggOrangeegg

Preparation steps

1.
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
2.
Mix in the egg to form a soft but firm dough. Wrap in cling film and chill for 15 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 16-18 bun tins.
4.
Mix together the mincemeat and orange zest.
5.
Roll out the dough on a lightly floured surface about 3mm thick. Using an 8-10cm|3-4" cutter, cut out about 16-18 bases and line the tins.
6.
Put about a tablespoonful of mincemeat into each. Brush the edge of each pie with a little beaten egg.
7.
Re-roll the dough and cut out lids and press them on top to seal. Glaze with beaten egg and make a small cut in the tops.
8.
Bake for about 20 minutes until lightly golden. Cool in the tins for 10 minutes. Place on a wire rack to cool completely.
9.
Sift icing sugar over the tops.