Shortcrust Mincemeat Pies
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 312 kcal | (15 %) | ||
| Protein | 3.72 g | (4 %) | ||
| Fat | 15.97 g | (14 %) | ||
| Carbohydrates | 39.56 g | (26 %) | ||
| Sugar added | 5.59 g | (22 %) | ||
| Roughage | 0.17 g | (1 %) |
more nutritional values
| Vitamin A | 113.42 mg | (14,178 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.42 mg | (20 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 53.76 μg | (18 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 5.82 mg | (6 %) | ||
| Potassium | 108.11 mg | (3 %) | ||
| Calcium | 17.16 mg | (2 %) | ||
| Magnesium | 10.62 mg | (4 %) | ||
| Iron | 1.55 mg | (10 %) | ||
| Iodine | 3.33 μg | (2 %) | ||
| Zinc | 0.25 mg | (3 %) | ||
| Saturated fatty acids | 8.42 g | |||
| Cholesterol | 41.39 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
18
- Ingredients
- 3 ¼ cups
all-purpose flour (plus extra for dusting)
- 1 ⅙ cups
- ½ cup
superfine caster sugar
- 1
- 21 ounces
- 1
- To finish
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.
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