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Quick Mince Pies using this recipe
https://www.eatsamazing.co.uk/seasonal-fun-food/christmas/easy-cucumber-christmas-trees-healthy-christmas-party-food-for-kids

Cucumber and Carrot Christmas trees
https://www.eatsamazing.co.uk/christmas/healthy-christmas-recipes/easy-cucumber-christmas-trees-healthy-christmas-party-food-for-kids

Resources

Mince Pies
Ingredients (makes around 30):
1 320g sheet ready-rolled puff pastry
⅓ jar good quality ready made mincemeat
1 egg

Easy Cucumber Christmas Trees
Ingredients (makes 8):
1 large carrot
1 whole cucumber

Instructions

Mini Mince Pie Puffs

Method:
Preheat your oven to 190°C (Gas mark 5/375°F). Line 2 baking trays with grease proof or baking paper.

Crack the egg into a small bowl and lightly whisk.

Unroll the sheet of pastry. Using a small cookie cutter*, cut out as many shapes as possible from the sheet, cutting each shape as close the previous one as possible to maximise the number cut.

Place half of the shapes on the lined baking trays, making sure there is plenty of space around each one. Lightly brush them all with the egg.

Top each pastry shape with a small dollop of mincemeat - be careful not to use too much as it's easy to overfill them.

Take the other half of the pastry shapes. Lightly brush each one with egg, and place it, egg side down, on the mincemeat topped pastry. Gently press around the edges to seal.

Bite sized mini mince pie puffs - easy cheats recipe for puff pastry mince pies - fun for Christmas party food and snacks - Eats Amazing UK - Step 2

Using a small fork, press all around the very edge of each shape to seal further. I'd recommend using a child's fork if you have one, for the smaller tines.

You may find that some of the filling escapes - I went around mine with a bit of kitchen paper to mop up the biggest bits, but it doesn't matter too much.

Lightly brush the top of each pastry with egg. Using the tip of a small sharp knife, cut a tiny cross into the top of each pastry to allow steam to escape.

Bake in the oven for 12-15 minutes until cooked through, puffed up and golden.

Leave to cool for a couple of minutes, then carefully peel from the trays and place on a wire rack to cool for 5-10 minutes.

Whilst they are cooking make Christmas trees.

Method:
Peel the carrot, discarding the top and bottom.

From the thicker end of the carrot, cut 8 rounds, around ½ cm thick.

Using a mini star-shaped cutter, cut a star from each piece of carrot.

Divide and cut the remaining piece of carrot into 8 pieces, which will form the trunks of your cucumber trees.

Set the carrot stars and pieces to one side.

Using a vegetable peeler, cut long strips from the cucumber, the whole length long.

Starting at the smallest end, carefully fold a strip of cucumber back and forth, starting with small folds and getting gradually bigger with each one, until you have created a tree shape.

Push the folds together, and push a cocktail stick through to skewer them from top to bottom.

Push the cocktail stick into one of the carrot pieces, big fold side down.

Push a carrot star onto the other end of the cocktail stick.

Carefully separate the folds a little so that the cucumber fills the space between the two carrot pieces.

Stand your edible Christmas tree on a plate or serving tray and repeat until you have made as many cucumber trees as you need.

Serve immediately.

Enjoy!

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