Puddings Freezing Mince Tarts

Discussion in 'Slimming World Recipes' started by darkcookie, 17 December 2010 Social URL.

  1. darkcookie

    darkcookie Full Member

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    Hi, can anyone help me I want to make some mince tarts from the xmas cookbook in advance and freeze them.

    It says in the book the tarts can be made in advance and frozen - does this mean:

    1) You cook them with the mince meat in, let them cool down then put in the freezer
    2) just cook the pastry without the mince meat in then add the mince meat later on when you want them, or
    3) cut pastry in 32 rings, leave the pastry un-cooked then freeze :confused:

    Help needed please.

    Kind regards

    Lyn
     
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  3. Monkey_Monkey_Underpants

    Monkey_Monkey_Underpants Well, hello...

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    You make them in their entirety, and then freeze them. So your number 1.
     
  4. darkcookie

    darkcookie Full Member

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    Well.... I didnt manage to get 32 out of the mixture I only got 18 :eek: - just need to work out the syns for each one now!!!

    Out of interest, has anyone managed to get 32 out the mixture, if so do you have any tips?

    kind regards

    Lyn
     
  5. skipalong

    skipalong Full Member

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    I thought the same about the 32 - goodness knows how they got that out of the mixture.

    I ended up making 18 of the large 3in size then used a tiny tin (bitesize) that I have and made the rest with that. There may well be more than the 3.5 syns in my 18 large ones, but I'm banking on there being less in my mini mince tarts, so hopefully I can give everyone else the large ones and eat the mini ones myself.

    I am pleased with how the pastry has turned out though.
     
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