Mincemeat Pinwheels With Puff Pastry
Equipment
- baking sheet lined with baking parchment paper
Ingredients
- 1 pack puff pastry ready-made, pre-rolled
- 200 g mincemeat from a jar
- 2 dried aniseed flowers
- 100 g icing sugar (confectioners sugar) sifted
- 1 egg small, beaten
Instructions
- Remove the puff pastry from the fridge 30 minutes before you need it. Preheat the oven to 200c / gas mark 6.
- Meanwhile, blitz the aniseed seeds with icing sugar - I used the small food processing bowl in my Magimix.
- Roll out the pastry, spread the mincemeat evenly across the surface.
- Along the long edge, roll the mincemeat covered pastry back up half way to the centre. Do the same from the opposite long edge.
- Cut the rolled pastry into pieces around 1 inch thick. Lay these out on a baking sheet with 2 inch gaps.
- Brush the pastries with beaten egg. Scatter with the aniseed icing sugar.
- Bake for 12-15 minutes until puffed up and golden.