Iced mince wreath

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry sheets on a lightly floured surface.
2. Spread the mincemeat over both pastry sheets, leaving a 2cm border. Scatter over the almonds and zest.
3. Starting from the longer edge of each pastry sheet, roll into a swiss roll shape. Brush with beaten egg. Cut into 20 x 2-3cm thick rounds and place flat on a baking sheet, butting them together to make a circular wreath shape. Chill for 20 minutes.
4. Remove from the fridge and bake for 20-25 minutes until golden brown and puffed. Carefully remove to a wire rack to cool a little.
5. Mix the icing sugar with enough water to make a thin icing, then drizzle over the wreath. Serve warm.