Mincemeat Pinwheels
User Reviews
5
Mincemeat Pinwheels
Description
This recipe begins by rolling out puff pastry and spreading a mincemeat filling that includes dried cranberries, chopped walnuts, and orange zest. The pastry is carefully rolled into a log and chilled, if desired, to make slicing easier. The log is sliced into rounds, placed on a baking tray, brushed with egg wash for shine and browning, then baked at 200°C until puffed and golden, about 18 minutes. After cooling, the pinwheels can be dusted with icing sugar to add subtle sweetness and decorative appeal.
The combination of mincemeat’s spiced dried fruit, walnuts’ crunch, and the brightness of orange zest creates a balanced filling that contrasts with the buttery, flaky puff pastry. These pinwheels serve as portable treats suitable for teatime or holiday gatherings. Chilling the roll before slicing helps achieve clean, even rounds.
Preparation benefits from bringing puff pastry to near room temperature to prevent cracking. Transferring baked pinwheels to a wire rack preserves crispness. Optional add-ins include a splash of vodka or brandy for flavor, but care is taken to avoid sogginess. Baking trays should be lined to prevent sticky residue, which can be difficult to clean.
Ingredients
- 320 g puff pastry
- 410 g mincemeat
- 30 g dried cranberries
- 40 g walnuts chopped
- 1 orange zest only
- 1 egg medium; whisked
- icing sugar optional
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Roll out 320 g Puff pastry and spread over 410 g Mincemeat, leaving a gap around the edge.
- Sprinkle over 30 g Dried cranberries, 40 g Walnuts and the zest of 1 Orange.
- Carefully roll the pastry into a log.
- Using a sharp knife, slice the log into ten rounds.
- Transfer the rounds to a lined baking tray and brush with 1 Egg.
- Put into the oven for 18 minutes. Once cooked, leave to cool and dust with Icing sugar.
Notes
- Let puff pastry come to room temperature for about 30 minutes before rolling to prevent cracking.
- Optionally add a small splash of brandy or rum to enhance mincemeat flavor, but avoid too much to keep pastry crisp.
- Chill the rolled pastry log before slicing to make cutting cleaner and easier, but it is not required.
- Use a wire rack for cooling baked pinwheels to avoid soggy bottoms.
- This recipe can be doubled and baked in batches using multiple trays.
- Always line baking trays to prevent mincemeat from sticking and causing difficult cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1pinwheel | |
| Calories | 310kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 379mg | 16% |
| Potassium | 49mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 12mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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