Put the first 10 ingredients into a large bowl. Macerate in the fridge for 24hr.
Step 2
Whiz half the mixture to a purée in a food processor, then return to the bowl and mix well with the remaining half.
Step 3
Preheat oven to 220ºC (200ºC fan) mark 7. Roll out pastry on a lightly floured surface and stamp out 20 stars with a 7cm (2¾in) cutter. Re-roll the remaining pastry and cut out 16 more stars. Fill 18 stars with ½tsp mincemeat each, brush edges with beaten egg, then put another star on top. Press edges to seal and put pies on a greased baking sheet.
Step 4
Bake for 10-12min. Cool on a wire rack, then dust with icing sugar to serve.
Freeze your mincemeat
The mincemeat recipe makes enough for at least three more batches of mincemeat stars, and it will keep for up to a month in a sterilised jar in the fridge.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
