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Now you may well be a brilliant pastry chef? Or have already made your own mincemeat on #stirupsunday? I have to confess on this occasion I bought pastry and good quality mincemeat from the supermarket and these pretty swirls tasted lovely! Ready in less than 20 minutes, they are certainly worth a go.
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INGREDIENTS
1 sheet ready rolled puff pastry
200g shop bought mincemeat
1 egg - beaten
Icing sugar to dust
Parchment paper
A sharp knife
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METHOD
Preheat the oven to 200 degrees
Open out the puff pastry and spread with a thin layer of mincemeat. Roll the pastry into a spiral sausage. With a sharp knife slice into 2-3 cm discs. Place on parchment paper, brush with egg and into the oven for 10-15 minutes. You will need to do this in 2 batches. Keep an eye out as they burn quickly. Dust with icing sugar.
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