Eating Better

Ingredients

• 200g ready-made dessert (sweet) pastry
• 1 small jar mincemeat
• flour for rolling out
• 75g self-raising flour
• 50g plant-based butter
• 30g Demerara sugar
• 25g ground almonds

Method

1. Heat the oven to 200°C / Gas 6. Lightly flour the work surface and roll the pastry out to 3 – 4mm thickness.
2. Using a pastry cutter or an upside-down glass and knife to cut around the rim, cut out 10 – 12 mince pie bases. Place them in the bun tin.
3. Re-roll the pastry as necessary and cut more bases. Place a heaped teaspoon of mincemeat in each pastry case. Set aside.
4. Make the streusel mixture by placing the flour in a mixing bowl with the butter, sugar and almonds.
5. With a round-bladed knife, cut the butter into the dry ingredients. Rub the fat into the flour until it resembles large breadcrumbs.
6. Spoon the streusel mixture over the mincemeat in the pastry shells and press down lightly.
7. Bake for 15 – 20 minutes until the pastry is cooked and the topping lightly browned.

Find the full recipe card from Food for Life here and Cook and Share month here.