Ingredients

  • 411g Taste the Difference mincemeat
  • 90g frozen cranberries
  • 375g Jus-Rol sweet shortcrust pastry
  • 1 teaspoon caster sugar
  • 1 teaspoon icing sugar

Method

  1. 1

    Preheat oven to 200°C, fan 180°C, gas mark 6.

  2. 2

    Spoon the mincemeat into a bowl and add the cranberries. Mix well.

  3. 3

    Roll out the sweet shortcrust pastry block, leaving on the plastic and using an 8cm plain round cutter and a star cutter approx 7cm across (or large enough to cover the holes of a bun tin), stamp out 12 pastry circles and 12 stars.

  4. 4

    Use the circles to line the holes of a 12 hole non-stick bun tin (if your tin is old grease each hole lightly with a little butter). Prick each pastry circle 2 or 3 times with a fork.

  5. 5

    Divide the cranberry mincemeat between the pastry circles.

  6. 6

    Brush a little water around the edge of each pastry circle and place the pastry stars on top, pressing the edges together gently.

  7. 7

    Brush the top of each star with a little water then sprinkle with caster sugar. Bake for 12-15 minutes until golden. Serve warm or cold, dusted with icing sugar, with some Häagen-Dazs vanilla or Baileys ice cream.

  8. 8

    Cook's tip: Use different shape Christmas cutters to decorate the pies.

  9. 9

    *All information included in this recipe has been provided by General Mills.

Nutritional Details

Each serving provides
  • Energy 1055kj 252kcal 13%
  • Fat 10.7g 15%
  • Saturates 5.4g 27%
  • Sugars 25.7g 29%
  • Salt 0.14g 2%

% of the Reference Intakes

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