• British plain flour, for dusting
  • 375 g ready rolled shortcrust pastry
  • 300 g mincemeat
  • 75 g cook's white chocolate chips
  • 75 g dried cranberries
  • 25 g cut mixed peel, finely chopped
  • 1 medium British free-range egg, yolk only, beaten
  • 10 g Fairtrade demerara unrefined cane sugar
  • Icing sugar, for dusting

You will also need:

  • 10 cm diameter snowflake pastry cutter
  • 6 cm diameter (tip to tip) star pastry cutter
  • 12-hole fairy-cake tin


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Lightly dust the work surface with flour and lay the pastry flat, then roll it out to about the thickness of a 20p piece. Use the snowflake pastry cutter to stamp out 12 shapes. Push gently into the moulds of a fairy-cake tin, then place in the fridge for 10 minutes.

  2. 2

    With the remaining pastry, which you may need to re-roll, cut out 12 stars with the other cutter.

  3. 3

    In a bowl, mix together the mincemeat, white chocolate chips, cranberries and mixed peel. Spoon the mincemeat into the pastry cases, then top with a pastry star.

  4. 4

    Brush the pastry with the egg yolk, sprinkle with the demerara sugar and bake in the oven for 15 minutes. Leave to cool a little, then serve lightly dusted with the icing sugar.

Nutritional Details

Each serving provides
  • Energy 1135kj 271kcal 14%
  • Fat 12.8g 18%
  • Saturates 4.4g 22%
  • Sugars 20.9g 23%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 850kj/203kcal

Each serving provides

28.0g carbohydrate 2.9g fibre 2.4g protein

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