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2 x 320g reduced fat puff pastry
2 big handfuls of chopped almonds
2 big handfuls of finely chopped pecans
zest of 2 clementines or satsumas
Heat the oven to 180 fan.
Roll the pastry into a rectangle about 35cm x 25cm (or unroll if you bought ready-rolled).
Spread half of the mincemeat evenly across the pastry, leaving a 2cm gap along one of the long sides of the pastry rectangle.
Sprinkle over a handful of each of the nuts and the zest.
Starting at the long side of rectangle, the side without the gap, start to roll up until you're left with a Swiss roll sausage.
Refrigerate for ten minutes or so then, using a sharp knife, cut into slices of 1.5cm.
Lay on a lined baking tray and bake for 15 minutes (if you intend to freez them) or 18 minutes if you want to eat them now.
Dust with icing sugar and serve.
If you're freezing, allow to cool first. Then to reheat, bake from frozen at 180 fan for ten minutes.