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    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.


 

 

 


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