Ingredients
1 Jar of Mincemeat
1 Jus-Rol LIGHT Shortcrust Sheet 320g
1 Tablespoon Cointreau
1 small egg
Low fat spread for coating
Flour for dusting
Icing sugar for dusting
Method
Heat over to Gas 7/220C/425F
Prepare your mince pie tins with a coating of low fat spread
Empty your mincemeat into a bowl and add a tablespoon of Cointreau
Sprinkle some flour over your worktop
Take out of the fridge your pastry and remove the outer plastic wrap for approx 45 mins before use
Unroll the pastry sheet and remove the protective interleaf
Cut the pastry sheet down the middle and slightly roll your first sheet to a tiny bit thinner
Using the round cutter, make the bases for the mince pies
Fill the bases with around half a teaspoon of mincemeat
Cut the tops either with a smaller star or bell (see my pictures)
Coat the top of the pies with the egg
Cut a small cut in each mince pie
Bake for 15 – 20 minutes or until brown
Leave on a wire rack to cool
Sprinkle with icing sugar
Makes around 36 mince pies
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Good things to eat in these obese times.
oh yes, especially over Christmas. They say that you put on an average of 2lbs over Christmas ( I should be so lucky, I usually put on 7lbs :)) )