A mince pie is a must at Christmas, especially washed own with a nice glass of mulled wine!Sometimes the traditional mince pie can get a little boring. My Grandma always used to make her mince pies with puff pastry and I always liked the lightness of this so I have made something a little different by tuning them into pinwheels that are a little like a Chelsea bun minus the icing.
- 1 sheet puff pastry
- 1 large jar minced meat
- I beaten egg
- Sprinkling of granulated sugar
- Preheat the oven to gas mark 6/200C or 180C fan oven whilst lining A large baking tray with greasproof paper.
- Lightly sprinkle the sugar over the worktop and roll out the pastry so increase they’re size by about another 6cm.
- Take the mincemeat and spread across the pastry leaving a border of around 2cm on each long edge.
- Once covered take one long edge and roll I into the mincemeat and keep rolling until you make a long sausage shape.
- Brush the beaten egg along the last free edge and stick together.
- Place this in the fridge and cool for around 20mins. Once cooled remove from the fridge and cut into slices about 4cm wide. Place into the baking sheet and press down with the ball of your hand to flatten slightly.
- Place in the oven and bake for 20mins or until they are golden brown.
- Once ready allow to cool for 5mins and the serve warm. They would be yummy with a big dollop of double cream!