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Star Topped Mince Pies

Handmade flaky pastry pies filled with festive mincemeat, topped with pastry stars and a light dusting of icing sugar.

Baking Vegetarian Dessert Christmas Pastry

Estimated Nutrition

Calories

79.6

kcal / serving

2865.6 kcal total

Carbs

11.8g

per serving

424.4 g total

Fat

3.3g

per serving

118.8 g total

Protein

0.7g

per serving

24.5 g total

Cook Time

minutes

Serves

pies

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

unit

Icing Sugar

For dusting

Dairy

Butter

Cold and cut into small cubes

Fruits

piece

Orange

Juice only

GrainsCereals

240

Plain Flour

Plus extra for dusting

NutsSeeds

pinch

Salt

OilsFats

Vegetable Shortening

Added in small mounds

Other

350

Christmas Mincemeat

Dense filling

Method

Sift the flour into a freezer-proof bowl and add the vegetable shortening.

Add butter, cover with flour, and freeze for 20 minutes to chill.

Mix orange juice with salt in a separate bowl and chill in the fridge.

Pulse the chilled flour and fats in a food processor until porridge-like crumbs form.

Add chilled juice gradually while pulsing until the dough just begins to come together.

Knead the mixture briefly on a floured surface to form a smooth dough.

Divide the dough into three discs and wrap each in cling film.

Rest the dough discs in the fridge for 20 minutes.

Preheat your oven to 220°C.

Roll out one pastry disc thinly on a floured work surface.

Cut 12 circles using a 5.5cm cutter and press them into the tart tray moulds.

Place 5ml of mincemeat into each pastry case.

Cut out 12 stars from remaining dough and place them on top of the filling.

Bake for 10 to 15 minutes until the pastry turns golden-brown.

Remove pies from the tray immediately to cool on a wire rack and repeat for remaining dough.

Dust the finished pies with icing sugar before serving.

made with
a toodle. project