Mincemeat Xmas Tree

I am leaving you with this giant mince pie Tree as I sign off for about three weeks or so, with so much baking and cooking for my family and friends, I have no time for extra! Doesn’t it look festive? Such a simple idea for a Christmas tea centre piece! Not my idea I am afraid, I found it in an old Echo baking book. Not that I would use marge. You need shortcrust, crumbly, buttery pastry. To make this super easy, you could nip to Sainsbury’s and buy some all butter shortcrust pastry!!! But you could make your own and my version of easy shortcrust will be at the bottom. Have a great Christmas everyone, with hopes you have a super time and a Happy New Year. 2021 must get better. Stay safe and well. Laurie x

Make a simple template of a Xmas Tree. I went to Google and printed one out, then transferred it to a light card. Or perhaps you are arty [not me!] and can draw one freehand.

You will need about 1lb, or a tad more, of pastry depending on the size of your Tree. Mine was 12 inches from tip to bottom and 9 inches at its widest branches.

Mincemeat - about three-four large tablespoonfuls 

some beaten egg for the edges

icing sugar to make a little icing

coloured shiny balls, 

a little red and green fondant icing for the shiny balls

Place a piece of parchment on a baking sheet and pre heat your fan oven to 190C

Roll our your chilled pastry into 2 oblongs of just over 9 x 12 inches. Of course you can go bigger if you wish.

Place your template over the pastry oblongs and cut two Tree shapes. Place one onto your baking sheet, on top of the parchment and pop it into the oven for ten mins. Allow to cool for a few moments then brush the edges with the beaten egg and cover almost to the edges with the mincemeat.

Cover with the second Tree and make sure you seal the edges securely. I lightly pressed with a fork.

Bake for about 20-25 mins. Remove from the oven when nicely brown and allow to cool, keeping it on the parchment. I slid it carefully onto a wire rack.

Make a simple water icing - or use lemon juice.

Transfer to a serving serving dish, keeping the parchment underneath but cutting it neatly to the shape of your Tree. Spread over the icing, almost to the edges OR using a piping bag go back and forth mimicking a garland. Whatever you fancy!

Now decorate. Well, what can I suggest, feel free to do whatever you like!! Mine is a bit rough and ready, I am not artistic at all!

Enjoy!! Please forgive me if I take a few days to reply to any messages. It is a busy time of year.

My best shortcrust. here it its again……

¾ butter to plain flour. So - 8 oz flour to 5 oz COLD cubed butter. Place in a food processor, along with a tablespoonful of icing sugar and pulse a few times, until it resembles fine breadcrumbs. Add an egg yolk and perhaps a teaspoonful of COLD water. Pulse a few times more. Tip onto a lightly floured surface and bring together, then chill for at least 15-20 mins. This should be enough for the Trees.

I use this recipe for so much. If savoury e.g. quiche, leave out the icing sugar and add salt and pepper and perhaps a little mustard powder.