Mincemeat pop tarts recipe
A super easy twist on classic mince pies, these Christmas pop tarts make the perfect sweet treat to share over the festive season. Made simply with ready rolled pastry and a jar of mincemeat, you can have these little parcels baked and ready in no time. See method
- 375g pack ready rolled shortcrust pastry
- 12 heaped tsp mincemeat
- 1 medium egg, beaten, for glazing
- 2 tbsp caster sugar
- icing sugar, for dusting
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper.
- Unroll the pastry sheet on its paper and cut into 24 squares (with the widest edge facing you, cut into 6 columns and 4 rows), trimming any uneven edges as needed. Put a heaped tsp of mincemeat in the centre of half the squares.
- Brush the edges of the pastry around the mincemeat with the beaten egg, then place the remaining 12 pieces on top. Press down gently around the edges to seal, then use a fork to crimp the edges together.
- Transfer the pop tarts to the lined tray and brush the tops with more beaten egg. Make a small slit in the top of each with a sharp knife to let steam escape, then sprinkle with caster sugar.
- Bake for 18-20 mins until crisp and golden brown. Transfer to a wire rack to cool slightly, then serve warm, dusted with icing sugar, or allow to cool completely and store in airtight container for up to 3 days.
Tip: If making ahead, warm through in a low oven before serving, if liked. Dust with icing sugar just before serving.
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