Mince swirls

makes around 36


  • 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 


  • 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.