Heat the oven to 220C / Fan 200C/ Gas 7
An easy to make traybake made with a puff pastry base and festive iced stars.Print me
280g Mrs Darlington's Mincemeat
25g pecans, mix of broken and whole
25g pistachios, halved lengthways
2 tbsp flaked almonds
25g dried cranberries
1/2 small apple, cored and finely chopped
Finely grated zest of 1 lemon, plus 2 tsp juice
375g ready rolled sheet puff pastry
1 rounded tbsp ground almonds
beaten egg, to glaze (optional)
50g icing sugar
Combine the mincemeat with the nuts, cranberries, apple and lemon zest.
Unroll the pastry and lay it on a lightly floured work surface. Slice off a strip across one end to leave a 23cm square of pastry. From the strip, cut out 15 - 30 star shapes (depending on whether you want 1 or 2 stars per slice). Thinly re-roll the pastry trimmings until it is all used up.
Lay the pastry square on a baking sheet and scatter over the ground almonds. Carefully spread the mincemeat mixture over so that it comes right to the edge of the pastry.(The mincemeat shouldnt spread when baked).
Lay the stars in lines across the mincemeat, slightlyover lapping them if necessary to fit, so you can cut out 15 slices when baked.
Brush the stars with egg to glaze, if you like.
Bake for 15 minutes or unitl the pastry is golden. Leave to cool.
Meanwhile, mix the icing sugar with 2 tsp of lemon juice. Drizzle over the cool pastry and cut into 15 slices.
An easy to make traybake which freezes beautifully.