Mince pie poptarts

mince pie pop tarts

Makes 6

375g ready-rolled puff pastry
150g mincemeat
1 egg, beaten

For the icing:

8 tbsp icing sugar
1-2 tsp water

To decorate:

Christmas sprinkles

  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Line two baking trays with non-stick parchment paper.
  2. Unroll the pastry and cut into 12 rectangles measuring roughly 6x10cm.
  3. Divide the mincemeat evenly amongst six of the pastry squares, placing it in the centre. Using the back of a spoon, spread the mincemeat outwards, leaving a 1cm border around the edge.
  4. Brush the edges of the pastry with the beaten egg and place the remaining pastry squares over the filling. Seal the edges with a fork. Trim the edges slightly, if necessary, to give a neat finish.
  5. Place the tarts on the prepared baking trays and brush the tops with the beaten egg. Bake for 10-15 minutes or until golden brown on top. Allow them to cool completely.
  6. For the icing, place the icing sugar in a bowl and gradually add the water to form a spreadable consistency.
  7. Once the tarts have cooled, spread with some of the water icing and decorate with festive sprinkles.

    Per serving: 457kcals, 24.6g fat (6.3g saturated), 53.3g carbs (21.4g sugars), 5.5g protein, 0.9g fibre, 0.24g sodium