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10 minutes
10 minutes
20 minutes
- 4 sheets butter puff pastry
- 1 egg yolk, beaten
- 200g fruit mince
- 60.00 gm icing sugar, sifted
- 10.60 gm lemon juice
- Preheat the oven to 200°C for a perfect bake.
- Thaw the pastry and use a Christmas cutter (like a 10cm star cutter) to cut it into shapes. Place the pastry shapes on a baking tray lined with parchment paper. Poke them with a fork, brush with egg wash, and add 1 1/2 teaspoons of mincemeat in the center of each shape. Bake until golden brown for 10-12 minutes. Let them cool on a rack.
- Combine the icing sugar and lemon juice to create a delicate icing (add a touch of water if needed). Drizzle the icing in a zig-zag pattern over the pastries using a small plastic bag with a corner snipped off.
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