Serves 12 | 20 minutes prep | 35 minutes cooking
- 2 x 410g jars mincemeat
- 175g grated apple
- zest of 1 large orange
- 2 x 375g packs ready-rolled shortcrust pastry sheets
- white caster sugar, for dredging
Butter a 30 x 20 x 2.5cm tray tin. Mix the mincemeat, orange zest and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides. Spread the mincemeat mix over evenly.
Cut out steam holes in the design of your choice (I like stars) onto your other sheet of pastry. Lay on top of the mincemeat. Press the edges together around the edge of the tin and trim the excess.
Meanwhile, heat oven to 200°C . Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden. Remove and dredge with more sugar.
TIP: Your uncooked mix will freeze for up to 6 weeks. Defrost before baking.