Mince Pies

Two really quick and easy ways to make ‘mince pies’

Pinwheel Mince Pies

Makes 12.  Freeze uncooked

Ingredients

50g golden caster sugar
1 sheet ready-rolled puff pastry
340-400g jar mincemeat
1 tbsp milk
25g flaked almonds
Large baking sheet lined with parchment paper
Oven 200C/Gas 6/fan oven 180C

How to make it

  •  Scatter the sugar over the worktop, unroll the pastry and roll it out so it’s a quarter bigger, but keeps its shape.
  • Spread the mincemeat evenly over the pastry leaving a 2cm border along the longest edges. Fold one of the longest edges over the mincemeat then roll the pastry tightly into a sausage shape. Brush the final edge with milk and press down to seal in the mincemeat. Press both ends in gently to plump up the roll and chill for at least 30 minutes.
  • Slice the roll into 12 rounds, about 3cm thick. Lay them evenly spaced on the baking sheet and flatten slightly. Scatter the almonds on top and bake for 20-30 minutes until golden brown.
  • Leave to cool for 5 minutes – keep them separate so they don’t stick together.

Get ahead – the mince pie roll can be frozen whole wrapped in cling film or open freeze the slices and transfer to a bag or container for up to 1 month

Mincemeat ‘Ravioli’ Parcels

Makes 15-20.  Freeze uncooked

Ingredients

2 x 375g sheets ready-rolled shortcrust or sweet shortcrust pastry
a little flour, for dusting
340-400g jar mincemeat
1 egg , beaten
70g caster sugar
1/2 tsp ground cinnamon
Large baking sheet lined with parchment paper
Oven 200C/Gas 6/fan oven 180C

How to make it

  •  Unroll one of the pastry sheets onto a lightly floured surface, and spoon teaspoonfuls of mincemeat, spaced about 2.5cm apart. Brush around the mincemeat with a little egg. Unroll the second sheet of pastry, and roll out just a touch bigger. Using the rolling pin to help you lay onto the mincemeat-dotted sheet.
  • Press the pastry around each dollop of mincemeat, squeezing out as much air as you can. Slice the sheet into individual parcels using a sharp knife. Prick each parcel with a fork, then seal the edges by pressing with a fork. Lift onto baking trays, brush with a little more beaten egg and bake for 18-20 mins until golden and crisp.
  • Mix the sugar and cinnamon on a plate. When cooked place the parcels carefully in the sugar and gently turn to coat.

Both are delicious warm with vanilla ice cream, or a dollop of brandy butter!

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