Take the best quality mincemeat, encase it in rings of flaky puff pastry, then drizzle with icing for these gorgeous festive treats.
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Ingredients
- Flour to dust
- 500g all-butter puff pastry
- Finely grated zest of 1 orange and 1 lemon, plus the juice from ½ lemon
- 30g ground almonds
- 12 tbsp good quality mincemeat (use ready-made or see know-how)
- Milk to brush
- 3 tbsp icing sugar
- ½ tsp gold lustre dust (optional)
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the puff pastry to a rectangle, about 42cm x 46cm. Halve the pastry widthways, then slice each half into six 7cm x 23cm strips.
- Sprinkle the pastry with the citrus zest and ground almonds, then spoon 1 tbsp of the mincemeat down the length of each strip of pastry, leaving a 1cm border all around. Brush one of the long sides with milk, then bring the other long side over to meet it. Press to seal and form a tube.
- Brush the ends of each tube with milk, then slightly pinch one end and tuck it just inside the other to form a ring. Transfer to a baking sheet and brush with milk.
- Bake for 20-25 minutes until golden and risen, then transfer to a rack. Mix the icing sugar with a little water to form a loose icing. Using a teaspoon or small piping bag, drizzle it over the mince pie rings. Sprinkle lightly with the gold lustre dust, if using, then serve warm or at room temperature.
Nutrition
- 230kcals Calories
- 11.9g (4.8g saturated) Fat
- 3.1g Protein
- 27.3g (13.3g sugars) Carbs
- 0.3g Fibre
- 0.3g Salt
Per ring
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