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A classic bake during Christmas festive season, these mince pie stars are a nice alternative to the standard shape, prepared ahead these will save you time during this busy time of year. See method
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Put the mincemeat in a bowl and stir in the dried cranberries and zests. Unroll the pastry and cut out 14 stars using an 8cm star cutter (measured from tip to tip). Use a small 2cm round cutter to remove the centres from 7 of the stars.
Place the whole stars on a board and spoon 1 level tbsp mincemeat into the middle of each. Brush the pastry points with beaten egg.
Carefully lay the 7 remaining stars over the top (so that the mincemeat shows through the holes), then gently press around the mincemeat and along the star points to seal. Brush the pastry with beaten egg and sprinkle with demerara sugar. Chill in the fridge for 30 mins, or open-freeze. Repeat, rerolling the remaining pastry, to make 7 more pies. Chill or freeze the pies.
Preheat the oven to gas 5, 190˚C, fan 170˚C and put a baking sheet inside to heat up. Line the sheet with baking paper and arrange the pastry stars on top. Bake for 5 mins (from fresh or frozen) then cover with foil and bake for 15 mins until crisp. Cool for 10 mins, then dust with icing sugar to serve.
Use it up: Roll out leftover pastry, spread with the leftover mincemeat mixture, then roll up and slice. Bake until golden
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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