Mince pies with cinnamon sprinkle

7
Total Time
1 hr 35 min
Prep
45 min
Cook
20 min
Serves
18
Difficulty
Moderate
Everyone loves yummy treats at Christmas time, and these mini mince pies certainly won’t disappoint.

Ingredients

plain flour

1½ cup(s), (225g)

caster sugar

¼ cup(s), (55g)

reduced fat oil spread

120 g

fruit mince

400 g, (1x400g jar)

fresh lemon rind

1 tsp, finely grated

brown sugar

2 tsp

ground cinnamon

¼ tsp

skim milk

1 tbs

oil spray

2 x 3 second spray(s)

Instructions

  1. Process the flour, caster sugar and spread in a food processor until coarse crumbs form. With the motor running, gradually add enough iced water until the dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes.
  2. Meanwhile, combine mince and lemon rind in a medium bowl. Combine the sugar and cinnamon in a small bowl.
  3. Preheat the oven to 200°C. Lightly spray 18 holes of two 12-hole (2 tablespoon/40ml capacity) muffin tins. Roll the pastry between 2 sheets of baking paper until 3mm thick. Cut 18 x 6.5cm discs from the pastry, reserving any remaining pastry. Place discs in prepared tins. Spoon filling into pastry cases.
  4. Roll the remaining pastry between 2 sheets of baking paper until 3mm thick. Cut 18 x 4.5cm stars from pastry. Press the stars onto the tarts. Brush with milk and sprinkle with the cinnamon mixture. Bake for 20 minutes or until the pastry is browned. Cool in pans.

Start eating better than ever!