Life Style: 411 gram jar of minced meat
30 grams dried cranberries
1 lemon, peeled
1 orange, peeled
375g pack ready-rolled reduced-fat puff pastry
1 medium egg, lightly beaten
1 teaspoon demerara sugar
Plain flour, for dusting
5 grams icing sugar
Place the minced meat in a bowl and stir in the dried cranberries and peel. Unwrap the pastry and cut out 14 stars using an 8cm star cutter (measured from tip to tip). Use a small 2 cm round cutter to remove the center part of the 7 stars.
Place the whole stars on a board and put 1 tablespoon of minced meat in the middle of each. Brush the pastry points with beaten egg.
Carefully place the 7 remaining stars on top (so that the minced meat is visible through the holes), then gently press around the minced meat and at the points of the stars to seal. Brush the pastry with beaten egg and sprinkle with demerara sugar. Chill in the refrigerator for 30 minutes or open-freeze. Repeat the process by re-rolling the remaining pastry to make 7 more pies. Refrigerate or freeze the pie. Preheat the oven to Gas 5, 190˚C, fan 170˚C and place a baking sheet inside to keep warm. Line the sheet with baking paper and arrange the pastry stars on top. Bake for 5 minutes (fresh or frozen) then cover with foil and bake for 15 minutes until crisp. Cool for 10 minutes, then dust with icing sugar to serve.
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