Instead of the traditional Mince Pie, I have come across a few fantastic recipes for what I call Mince Pie Swirls. They are simply puff pastry filled with mincemeat and rolled like a swiss roll. Of course, there is always the easy option where you can buy pre-made mincemeat but there’s nothing more delightful than making your own.
Mincemeat
Makes approx. 4 x 370g jars
Ingredients
- 175g currants
- 175g raisins
- 175g sultanas
- 175g dried cranberries
- 100g mixed peel
- 1 small cooking apple, peeled, cored and finely chopped
- 125g butter, cut into cubes
- 50g whole blanched almonds, roughly chopped
- 225g light muscovado sugar
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- finely grated rind and juice of 1 lemon
- 200ml brandy, rum or sherry
Method
- Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes
- Allow the mixture to cool completely then stir in the brandy, rum or sherry
- Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place
Top Tip: The earlier you can make the mincemeat the better. Store in a cool place and it will last up to six months.
Mince Pie Swirls
Makes approx. 20 swirls
Ingredients
- 1 jar of homemade mincemeat
- 1 x 375g puff pastry
- 1 egg for brushing over the pastry
- Icing sugar for sprinkling over the swirls
Method
- Pre-heat the oven to 220c (200c for fan assisted ovens)
- Roll out the puff pastry into a rectangle, about 1cm in thickness
- Spread the mincemeat evenly over the puff pastry
- Roll up from the longest side, just like a swiss roll
- Chill in the fridge for 20 minutes
- Cut into 1 1/2 cm slices and place on a lined baking tray
- Bake for approximately 10 minutes or until golden brown
- Cool on wire rack and sprinkle with a little icing sugar
Thanks to Mary Berry for her mincemeat recipe:
http://www.maryberry.co.uk