Mince swirls
makes around 36
Ingredients:​
-
2 x 320g reduced fat puff pastry
-
600g mincemeat
-
2 big handfuls of chopped almonds
-
2 big handfuls of finely chopped pecans
-
zest of 2 clementines or satsumas
-
Icing sugar
-
​
Method:
-
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.
