Mince pies low syns
Mince pies with a twist (recipe by a good friend of mine)
Pastry
2 shredded wheat
1 oz self rasing flour
1 small pot very low fat toffee flavour yoghurt
4 tablespoons sweetner
2 teaspoons ground ginger
3 teaspoons mixed spice
½ weetabix for rolling
frylight
Filling
Juice of one lemon
One large grated carrot
2 tablespoons sweetner
1 tablespoons mincemeat
2 teaspoons ground ginger
2 teaspoons mixed spice
Method
1. Crush the shredded wheat into tiny pieces and put in a bowl
2. Add the yoghurt and spray several times with frylight
3. Add the flour
4. Add the sweetner and spices
5. Stir well
6. Crush ½ a weetabix and use as you would flour to help ‘roll’ the pastry out without it sticking – best method is to roll it into a ball in your hand and squash as flat as possible (make sure you have some weetabix on your hand first) and then put onto the tray (ie bun type baking tray
7. Squeeze the juice from one lemon into a bowl
8. Add the grated carrot and mincemeat
9. Add spices and sweetner and mix well
10. Fill each ‘pastry’ case with the mix
11. Bake in oven for about 25minutes (or until cases harden) at gas mark 7
Makes approx 9 open top pies
Syn value for entire recipe is 15syns or 8 syns if shredded wheat are taken as healthy extras. (flour 4.5 syns, shredded wheat 3.5 each unless taken as healthy extras, mincemeat 2 syns, ½ weetabix 1.5 syns approx
or more tradional Style
Mince Pies (3.5 syns each)
Ingredients
Frylite for spraying
Pastry
227g/8oz plain flour (i use wholemeal)
pinch of salt
113g/4oz margering/butter
cold water , for mixing
For the Filling
16 level tablespoons mincemeat
1 level tablespoon icing sugar for dusting
Makes 32 tarts (i got 36 out of it)
Syns per tart 3.5 on either days
cooking time approximately 15 minutes.
1/ Preheat oven to 190 c/375 f/ gas mark 5.Lightly spray bun trays with frylite
2/ Make the pastry.Sift flour and salt into a mixing bowl.Add fat , cut into little pieces.Gentely rub it in with your fingertips.Add sufficent cold water to mix to a ball that leaves sides of bowls clean.Rest in refrigerator for 30 minutes.
3/Roll out thinly on a lightly floured surface.Cut our 32 rounds (36 in my case) with a 7.5-cm/3-inch fluted cuter.Use to line prepared bun trays.
4/Divide the mincemeat between pasrty cases.Roll out remaining pastry trimmings and make some stars with a knife or a small cutter.Use to decorate the tops of tarts.
5/Bake in a preheated oven for 15 minutes until pastry is crisp and lightly coloured.Cool on wire rack and lightly dust with icing sugar.
