Mincemeat Pinwheels with Puff Pastry
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5
2 reviews
Excellent
Mincemeat Pinwheels with Puff Pastry
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An easy recipe for Mincemeat Pinwheels with puff pastry. Lighter and quicker to make than sweet mince pies, these are perfect for a Christmas buffet table. Prepare them in advance, freeze* and have some holiday party food ready at the last minute.
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Ingredients
- 230 g (8oz/1 pack ready-rolled) puff pastry ensure it's thinly rolled, ready-made, pure butter
- 180 g (6oz/ about a cup) vegetarian mincemeat (see recipe link in NOTES or good quality shop-bought)
- 30 ml (2 tbsp) apple juice or orange juice
- 2 teaspoon confectioners sugar optional, for dusting, aka icing sugar
Instructions
- Using a food processor or a hand blender, liquidise the mincemeat adding the apple (or orange) juice to make it easily spreadable.
- Unroll the chilled puff pastry, keeping it on its parchment paper on a baking sheet. Spread on a THIN (this is important, otherwise it could be messy later!) layer of mincemeat evenly over the pastry.
- Carefully roll the pastry over on itself, then wrap up the thick roll in parchment paper. If not previously frozen, chill in the freezer for 30 minutes, otherwise chill in the fridge for about an hour (this makes it easier to cut later).*
- Preheat oven to 200°C/180°C fan/400°F/Gas 6.
- Using a sharp knife, cut slices of about 2 cm (less than an inch) on the baking sheet covered in parchment paper or silicone mat. Bake for 10-15 minutes, depending on their size or until golden.
- Leave to cool for 5 minutes, transfer to a wire rack and dust with icing sugar.
Notes
- Serve immediately and warm from the oven.
- Recipe for no-suet mincemeat.
- * Puff Pastry (Frozen vs Chilled):
- For frozen puff pastry, defrost thoroughly first and do not put back in the freezer. Chill the roll for about an hour instead in step 3.
- For fresh puff pastry, the roll with mincemeat can freeze raw for up to 3 weeks stored in a sealed bag or container.
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Overall Rating
5
2 reviews
Excellent
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