Calories 241 per portion
Fat 15g (6.3g sat) per portion
Suitable for freezing

Ingredients

• Readymade sweet shortcrust (dessert) pastry 500g packet
• Mincemeat 300-350g (11-12oz)
• Butter 250g (9oz), softened
• Caster sugar 250g (9oz)
• Eggs 5 medium, beaten
• Self-raising flour 125g (4½oz)
• Ground almonds 125g (4½oz)
• Almond extract 1 tsp
• Sifted icing sugar for dusting

Instructions

1. 1 Preheat oven to 180°C/Gas 4. Line a baking tray with greaseproof paper.
2. Roll out pastry on a floured surface to a rectangle a little smaller than the baking tray, then lift into the tray and push pastry into sides, corners and edges to cover the base.
3. Bake pastry for 8-10 minutes until golden. Spoon mincemeat onto pastry while it’s still warm and spread thinly, until it just covers pastry base.
4. Using an electric mixer beat together butter and sugar until pale and creamy. Beat in eggs a little at a time, adding a tablespoon of flour to prevent it curdling. Fold in almonds, flour and almond extract. Spoon over mincemeat and spread evenly.
5. Bake for 30-40 minutes until golden and firm. Leave to cool. Remove from tray and peel away paper then cut into 32 squares. Dust lightly with icing sugar.

A Dairy Diary recipe.