Mince Pie Tear & Share
All the flavour of mince pies in a sharable cake!
Servings 10 servings
- 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's about 1/5 inch thick (for the Brits - 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 10inch circular spring form pan and place the pinwheels in so they are nice and snug. Brush a little beaten egg over the top and pop in the fridge for 30 minutes.
Pre-heat the oven to 350ºf / 180ºc.
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.
Nutritional values are based on one of ten servings.
- Let the pastry come to room temperature before rolling it out.
- Be sure to grease your pan before adding the pinwheels.
- Be sure to rest the pinwheels in the fridge for at least 30 minutes before baking them.
- If you are trying to get ahead with your Christmas prep, once you've assembled the rolls, you can pop it in the freezer. Just defrost it in the fridge the night before you want to bake it.
- Let it cool to room temperature before you ice it.
- Keep any leftovers in an airtight container.
- A custom from the middle ages says that if you eat a mince pie on every day from Christmas to Twelfth Night (evening of the 5th January) you will have happiness for the next 12 months!
Calories: 485kcal | Carbohydrates: 72g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 463mg | Potassium: 43mg | Fiber: 3g | Sugar: 44g | Vitamin A: 200IU | Calcium: 15mg | Iron: 1.5mg