Jewelled mince pies with tahini pastry
- December 2018
- Makes 12
- Hands-on time 45 min, oven time 15-18 min, plus chilling
Add a Middle Eastern twist to your mince pies with this recipe. We’ve added pomegranate, figs and pistachios to the mincemeat filling and tahini to the pastry.
- 10.8g (4g saturated)
- 27.5g (14.8g sugars)
Per mince pie
Use this quick mincemeat recipe or use your favourite shop-bought jar.
Once cool, keep the mince pies in an airtight container for up to 3 days.
Tahini adds a sweet/savoury nutty edge to the pastry and makes it beautifully crumbly.
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