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Nothing quite says Christmas to me more than a good mince pie, so this week I decided to do a bit of bit of a twist on a festive favourite. This plate is perfect to share with friends and some warm mulled wine. This is so straight forward to make, but looks like you have spent a fair bit of time slaving in the kitchen, perfect party food!
Mince meat is rolled into individual puff pastry pinwheels and topped with cherries, almonds and icing. All of those rich mince pie flavours in bitesize pieces.
I was a little bit lazy, and bought ready made mince meat, you can of course make your own from scratch but if you are looking for something quick and easy to serve up then this could be perfect for you! Ten minutes of prep and 30-40 minutes in the oven, it doesn’t get much quicker than that!
If you are trying to get ahead with your Christmas prep, once you’ve assembled the rolls, you can pop it in the freezer and cook on the day.
Mince Pie Tear & Share
- 17.5 ounces ready made puff pastry (500g)
- 21 ounces mince meat (600g)
- 1 beaten egg
- 1.75 ounces dried cherries (50g)
- handful of almond flakes
- Icing (powdered sugar mixed with water)
- Roll out the puff pastry so it is the thickness of a £1 coin.
- Using a knife spread the mince meat evenly over the pastry.
- Cut the pastry in half width ways, and then cut strips about 3cm wide. Roll up the strips into pinwheels.
- Lightly grease a 27cm circular baking tin and place the pinwheels in so they are nice and snug. Brush a little beaten egg over the top and pop in the fridge.
- Pre-heat the oven to 180º.
- Once the oven is heated, put the tin in for around 30-40minutes until the pastry has crisped up. Take it out and leave it too cool completely.
- Once cool, sprinkle the almonds and cherries over the top, drizzle with some icing and serve.