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Mince pie pops recipe

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Transform mincemeat into a tantalising dessert with cute and Christmassy mince pie pops See method

Ingredients

If using a jar of mincemeat, stir in the zest of ½ orange, 1 finely chopped ball of stem ginger and 1 tsp syrup from the jar for extra flavour

of the reference intake
Carbohydrate 22.4g Protein 2.6g Fibre 0.9g

Preheat the oven to gas 4, 200C, fan 180C. Mix the mincemeat and marzipan in a bowl and set aside.
Unroll the pastry on its paper. To make round mince pie pops, use cutters to stamp out 10 x 5.5cm and 10 x 6cm circles of pastry. Cut a small hole, star or cross in the centre of the larger circles. To make star shapes, use 6.5cm and 7cm star cutters.
Place a cake pop stick so it rests in the centre of each smaller pastry shape and spoon a heaped tsp of mincemeat on top. Brush around it with egg, top with the larger shape and press to seal. Use a fork or icing nozzle to decorate the edges.
Transfer to a lined baking sheet, brush with more egg then chill for at least 10 mins. Bake for 20-25 mins, until golden brown and crisp.