Ingredients

  • 375g ready rolled puff pastry - at room temperature
  • 300g Taste the Difference mincemeat
  • 1 egg - to glaze the pastry
  • 8 tbsp icing sugar - sifted
  • 3 tbsp milk
  • 1 pot Christmas sprinkles - to decorate

Method

  1. 1

    Preheat your oven to 180 degrees C/160 degrees C fan/gas mark 3, and line a baking tray 

  2. 2

    Unroll the pastry cut into 12 rectangles. We made ours at roughly 6x 10cms

  3. 3

    Brush all the rectangles with a wash of the beaten egg

  4. 4

    Add 2 teaspoons of the mincemeat and spread the mixture a little so it sits right in the middles leaving a border – add this onto half the rectangles, leaving the lids bare. Put the lids over the filling, close together with a fork all around the edges. Trim around the edges slightly if you need, to give you a neat finish.

  5. 5

    Glaze again with the egg mixture over the top – so the pastry goes a nice golden colour once cooked.

  6. 6

    Cook for 10-15minutes until golden brown on top

  7. 7

    Prepare the icing by mixing the milk with the sifted icing sugar, it should be a spreadable constancy. Once the pop tarts are completely cool spread with icing and decorate with the sprinkles.

    To make the pastry yourself check out this recipe for traditional shortcrust pastry.

Nutritional Details

Each serving provides
  • Energy 2060kj 492kcal 25%
  • Fat 19.0g 27%
  • Saturates 1.8g 9%
  • Sugars 42.0g 47%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1557kj/372kcal

Each serving provides

72.0g carbohydrate 3.8g fibre 6.7g protein

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