Iced mince wreath

Name: Iced mince wreath
Yield: Serves about 20
Cuisine: British recipes
Ingredients: 425g pack ready-rolled puff pastry sheets; Flour for dusting; 300g mincemeat (use ready-made or see know-how); 25g flaked toasted almonds; Grated zest of ½ lemon and 1 orange; 1 medium free-range egg, beaten; 4 tbsp icing sugar

Easy
January 2011

Easy
January 2011

Serves about 20
Takes 10 minutes to make, 20-25 minutes to cook, plus chilling

This cake not only makes a change from mince pies, it looks great on your Christmas table.

Nutrition: per serving

Calories: 145kcals
Fat: 6.7g (2.5g saturated)
Protein: 2g
Carbohydrates: 20.6g (12.2g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 145kcals
Fat: 6.7g (2.5g saturated)
Protein: 2g
Carbohydrates: 20.6g (12.2g sugar)
Salt: 0.2g

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Ingredients

425g pack ready-rolled puff pastry sheets
Flour for dusting
300g mincemeat (use ready-made or see know-how)
25g flaked toasted almonds
Grated zest of ½ lemon and 1 orange
1 medium free-range egg, beaten
4 tbsp icing sugar

Ingredients

425g pack ready-rolled puff pastry sheets
Flour for dusting
300g mincemeat (use ready-made or see know-how)
25g flaked toasted almonds
Grated zest of ½ lemon and 1 orange
1 medium free-range egg, beaten
4 tbsp icing sugar

Method

Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry sheets on a lightly floured surface.
Spread the mincemeat over both pastry sheets, leaving a 2cm border. Scatter over the almonds and zest.
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.
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.
Mix the icing sugar with enough water to make a thin icing, then drizzle over the wreath. Serve warm.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry sheets on a lightly floured surface.
Spread the mincemeat over both pastry sheets, leaving a 2cm border. Scatter over the almonds and zest.
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.
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.
Mix the icing sugar with enough water to make a thin icing, then drizzle over the wreath. Serve warm.

delicious. tips

Open-freeze the assembled uncooked wreath until solid. Wrap well and freeze for up to a month. Defrost completely before baking.

If you want to make a bow for the wreath, cut 2 strips of pastry, fold one to make the loops, then use the other to make the knot.