Star Topped Mincement Pies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
241
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 kcal | (11 %) | ||
| Protein | 2.29 g | (2 %) | ||
| Fat | 13.67 g | (12 %) | ||
| Carbohydrates | 25.96 g | (17 %) | ||
| Sugar added | 5.99 g | (24 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 103.41 mg | (12,926 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.59 mg | (13 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 33.63 μg | (11 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 0.98 mg | (1 %) | ||
| Potassium | 60.44 mg | (2 %) | ||
| Calcium | 14.13 mg | (1 %) | ||
| Magnesium | 6.52 mg | (2 %) | ||
| Iron | 1.03 mg | (7 %) | ||
| Iodine | 1.07 μg | (1 %) | ||
| Zinc | 0.18 mg | (2 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Cholesterol | 39.39 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- For the mince pies
- 3 cups all-purpose flour
- 0.333 cup powdered sugar
- ¾ cup butter (diced)
- 1 egg yolk (beaten)
- 2 tablespoons water
- 14 ounces Ground meat
- To decorate
- powdered sugar
- For the brandy butter
- ¾ cup unsalted butter
- ¾ cup light brown sugar
- 6 tablespoons Brandy
Preparation steps
1.
For the mince pies: 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 cling film and chill for 30 minutes.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 24 mini muffin tins.
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 tins with the dough. Stamp out mini stars from the re-rolled trimmings.
5.
Spoon a generous teaspoon of mincemeat into each pastry case and top with a mini star.
6.
Bake for 12-15 minutes until pale golden. Cool in the tin for 10 minutes, then place on a wire rack to cool completely. Sift a little icing sugar over the pies.
7.
For the brandy butter: beat the butter until very soft, then beat in the sugar until smooth Gradually add the brandy, beating well until thoroughly incorporated. Spoon into a serving dish.
