Mincemeat Christmas Pinwheels
Source of Recipe
Sonia Ismael on the FB group English Baking and Home Cooking
Recipe Introduction
I made these for Christmas 2023. They are very easy and taste wonderful – I think because the mincemeat isn’t as thick as in a tart, they would appeal to more people. The only issue that I had with them was that they got a bit dark on the bottom – almost burnt. By the time they were nicely browned on top, they were overdone on the bottom. Next time I’ll try a slightly lower temperature – maybe 375F-385F. My mincemeat was very chunky, so I chose to mash it up a bit so that it would spread easier.
Recipe Link: https://www.facebook.com/photo/?fbid=2577475555749191&set=gm.912698310199989&idorvanity=547068240096333 List of Ingredients
375 g Puff Pastry Sheet ready rolled
400 g Mincemeat
1 fresh Orange - zest only
1 Egg, beaten
1 tablespoon Icing Sugar
Recipe
Heat the oven to 400F (see my note above) and line baking sheets with parchment paper.
Unroll the puff pastry and spread the mincemeat over it – leave a line of mincemeat-free pasty at the end so you have an area to seal it with. Sprinkle with the orange zest (you may have to use a spreader to spread it out evenly over the mincemeat). Roll up as tightly as possible. Refrigerate (or freeze) for a few minutes until the roll is firm.
Cut into 2cm thick slices and place them on the baking sheets. Brush with the beaten egg and bake until golden – about 15-17minutes.
Let cool 10 on baking sheet then cool completely on a cooling rack. When completely cooled, sprinkle with the 10X.
One 11 oz. (312g) jar of mincemeat was enough for probably 3/4 of a 17.3 oz. box of puff pastry and made about 30 pinwheels.
|
Â
Â
Â
|
member logon
