Mincemeat Christmas trees

Makes approximately 12,
depending on size of cutter

150g plain flour
150g self raising flour
2 tbsp. icing sugar
150g butter, cubed
150g mincemeat
1 free-range egg
Caster sugar, to sprinkle

Sieve the flours and icing sugar into a large bowl, add the butter and rub the mixture with your fingers until it forms fine breadcrumbs. Separate the egg and add the yolk to the bowl with enough water to mix to a dough. Allow to rest in the refrigerator for 15 min. Roll out half the pastry and cut out Christmas tree shapes with a large cookie cutter and place, well spaced, on lightly greased baking sheets. Roll out the remaining pastry and cut the same amount of shapes.
Brush the pastry shapes on the baking sheet all over with beaten egg white and place a lolly stick on top of the pastry at the base of the tree. Press down lightly. Put a spoonful of mincemeat into the centre of each and cover with another piece of pastry, gently easing over the filling and pressing down the edges well to seal in the mincemeat. Press the top pastry down gently over the lolly stick so that it is secured in place.
Prick the pastry with a fork. Brush the tops with beaten egg white and sprinkle with caster sugar. Bake in a preheated oven 200C/gas mark 6 for 12–15 min until golden. Transfer to a wire rack and cool.

 


• Mincemeat meringue pie
• Filo stars
• Orange and mincemeat pudding
• Christmas wreath
• Homemade mincemeat
 

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