Starry mincemeat slices
The recipe Starry mincemeat slices could satisfy your Southern craving in about 1 hour and 15 minutes. For 12 cents per serving, you get a side dish that serves 12. One portion of this dish contains approximately 0g of protein, 1g of fat, and a total of 24 calories. 34 people have tried and liked this recipe. A mixture of sugar, mincemeat, bramley apple, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BBC Good Food. With a spoonacular score of 1%, this dish is improvable. If you like this recipe, you might also like recipes such as Starry starry night cookies, Starry Starry Nights, and Starry Fruit Soup.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
a little butter, for the tin
2 x 410g jars mincemeat
175g grated Bramley apple, squeezed to remove excess juice
2 x 375g packs ready-rolled shortcrust pastry sheets
white caster sugar, for dredging
Equipment:
baking sheet
oven
Cooking instruction summary:
Butter a 30 x 20 x 2.5cm tray tin. Mix the mincemeat and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides. Spread the mincemeat mix over evenly. Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart dont go outside the markings. Carefully invert on top of the mincemeat, pastry side down, and peel off the wrapping. Press the edges together around the edge of the tin, trim the excess, then randomly place the cut-out stars over the pastry. Will freeze for up to 6 weeks. Defrost before baking. Chill for 20 mins. Meanwhile, heat oven to 200C/180C fan/gas 6 with a large baking sheet inside it. Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden. Remove and dredge with more sugar.
Step by step:
1. Butter a 30 x 20 x 2.5cm tray tin.
2. Mix the mincemeat and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides.
3. Spread the mincemeat mix over evenly.
4. Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart dont go outside the markings. Carefully invert on top of the mincemeat, pastry side down, and peel off the wrapping. Press the edges together around the edge of the tin, trim the excess, then randomly place the cut-out stars over the pastry. Will freeze for up to 6 weeks. Defrost before baking.
5. Chill for 20 mins. Meanwhile, heat oven to 200C/180C fan/gas 6 with a large baking sheet inside it. Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden.
6. Remove and dredge with more sugar.
Nutrition Information:
covered percent of daily need
