Puff Pastry Mincemeat Pinwheels
18 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375 g Puff Pastry Sheet (ready rolled)
- 400 g Mincemeat
- 40 g Dried Cranberries
- 1 Clementine (zest only)
- 1 Egg (beaten)
- 1 tbsp Icing Sugar
Method
- Preheat the oven to 200Β°C (180 Β°fan/ Gas 6) and line 2 baking sheets with baking paper.
- Unroll the puff pastry sheet and spread the mincemeat over the top leaving a small gap on the long edges.
- Scatter over the cranberries and grate over clementine zest.
- Roll the pastry up on the long edge (use the baking paper that comes with the rolled puff pastry sheet to help you create as tight a roll as possible).
- If you have time, pop the pastry roll in the fridge for 15 minutes.
- Using a sharp knife cut slices about 2cm thick and place them on the lined baking sheets. Brush with the egg wash.
- Bake in a preheated oven for 15-17 minutes, until golden. Leave to cool for 10 minutes on the baking trays before removing to a wire rack.
- Once cool, dust with icing sugar.