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.