These light mincemeat and fig pastries are a delightful alternative to mince pies. A last-minute festive saver!
Ingredients
- Butter, for greasing
- 200g good-quality mincemeat
- 150g soft dried figs, thinly sliced
- 500g pack all-butter puff pastry
- Plain flour, for dusting
- 1 medium free-range egg, beaten
- Icing sugar, for dusting
Method
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Lightly grease a baking sheet. Mix the mincemeat and figs in a bowl.
- 2. Roll out the pastry on a lightly floured surface into a 30cm square. Trim, cut into 4 equal strips, then cut each strip into 4 squares.
- 3. Spoon a level tbsp mincemeat mix diagonally across each square and fold the pastry on the same diagonal, so the tips overlap, sticking together with a little water. Chill for 20 minutes.
- 4. Place the pastries on the baking sheet, spaced apart, brush with beaten egg and bake for 25 minutes until crisp and golden. Remove, cool slightly, then dust with icing sugar and serve warm.
Nutritional info
Per pastry: 183kcals, 8.7g fat (3.8g saturated), 2.7g protein, 25.1g carbs, 13.1g sugar, 0.3g salt