Makes: 12, Calories: 232

Ingredients:

• 220g plain flour.  752
• 125g cold butter.  939
• 1.½ round tbsp (38g) icing sugar.  152
• 1 egg yolk.  60
• 1.½ tbsp cold water
• 300g mincemeat.  879

Method:

1. Preheat oven to 170°C Fan/Gas Mark 5.
2. Pastry: In large mixing bowl; Rub flour, butter and icing sugar to breadcrumb consistency. Add egg yolks and water, cut in with knife. Ball together.
3. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm thick (green guide bands), use 4th fluted cutter up (8.5cm) to cut rounds. Use middle star cutter to cut equal number of stars.
5. Re-roll, cut more rounds and stars.
6. Roll a third time, cut more rounds and stars. Discard remaining pastry. Should make 12 total.
7. Press rounds into tin divots. Place 1 domed tsp (30g) of mincemeat in each. Place stars on top.
8. Bake for 22 mins.

Calories = 2782

• 2782 / 12 = 232

Tip: 1x 411g jar of mincemeat makes 12-15 pies.

Tip: Bake streusel-topped tarts on 150°C Fan/Gas Mark 3.½, for 25-30 mins. Blind bake pastry in 12/15cm tart tins for 10-15 mins first.