Mince Pies with Sweet Pastry

Mince Pies with Sweet Pastry

  • Makes12 pieces
  • Prep Time30 min
  • Cook Time3 hr 15 min
  • Waiting Time12 hr
  • Total Time15 hr 45 min
  • Calories224
  • Made withSplenda Granulated Sweetener

    Ingredients

    For the mincemeat

    • 225 g raisins
    • 225 g sultanas
    • 225 g currants
    • 150 g candied peel, chopped
    • 25 g chopped almonds
    • 25 g stem ginger, diced
    • 200 g cooking apple, peeled, cored and diced
    • 2 teaspoons mixed spice
    • ½ teaspoon grated nutmeg
    • 1 orange, finely grated zest and juice
    • 1 lemon, finely grated zest and juice
    • 150 g reduced fat shredded vegetable suet
    • 4-7 tablespoons water
    • 8 tablespoons SPLENDA® Granulated

    For the mince pies

    • 300 g plain flour, plus extra for dusting
    • 150 g polyunsaturated fat spread, chilled and diced
    • 1 egg yolk, lightly beaten
    • 300 g mincemeat
    • 2-3 tablespoons cold water
    • 2 tablespoons SPLENDA® Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy224 kcal287.18%
    • Total Fat10.50 g13.46%
    • of which saturates3.10 g1.13%
    • Total Carbohydrate28.80 g10.47%
    • of which sugars10.20 g3.71%
    • Fibre1.20 g4.29%
    • Protein3.50 g7%
    • Salt0.20 g0.07%

    Instructions

    1

    Preparation time:
    Mincemeat: 10 minutes plus 12 hours marinating time
    Mince pies: 20 minutes (assuming mincemeat has already been made)

    Cooking time:
    Mincemeat: 3 hours (mincemeat sufficient for 56 pies)
    Mince pies: 12-15 minutes

    The mincemeat

    2

    Mix all the ingredients together, cover and leave to marinate in a cool place for 12 hours to allow the flavours time to develop.

    3

    Preheat the oven to its lowest setting.

    4

    Transfer to an ovenproof dish, mix in 4 tablespoons of water, cover with foil and cook for 3 hours.

    5

    Check the consistency, adding 2-3 tablespoons more water if you feel it is too dry.

    6

    Cool and then pack into sterilised jars, cover with a waxed disc and seal.

    7

    Store in the fridge.

    8

    This method renders (melts) the suet and coats all the ingredients in fat to help prevent fermentation.

    The mince pies

    9

    Preheat the oven to 200°C.

    10

    Sift the flour into a bowl, add the spread and rub in using fingertips until the mixture resembles breadcrumbs.

    11

    Stir in the Splenda Granulated.

    12

    Add the egg yolk with 2-3 tablespoons of cold water and bring the mixture together to form a dough.

    13

    Lightly flour the work surface, roll out the pastry to ½cm (¼ inch) thickness.

    14

    Cut out fluted circles 7 cm (2¾ inch) diameter for pie bases and 6 cm (2⅜ inch) for tops (or for a more festive touch use a star cutter) re-rolling the pastry when necessary.

    15

    Carefully place the pastry bases in a patty tin and spoon in a dessertspoon of mincemeat.

    16

    Brush the edges of the tops with water or a little beaten egg, place on top of the mincemeat and seal with the pastry bases.

    17

    Make a small slit in the top of the pastry to allow the steam out and bake for 12-15 minutes until golden.

    18

    Cool in the tin for 5 minutes before carefully transferring to a wire rack.

    19

    Serve warm or cold.

    20

    Can be stored in an airtight container for 2-3 days in the fridge.

    Made with

    Splenda Granulated Sweetener

    BUY NOW
    VIEW PRODUCT

    Recipes You May Also Like

    keyboard_arrow_up