Mince pie rings
- January 2012
- Makes 12
- Takes 25 minutes to make, 25 minutes to cook
Take the best quality mincemeat, encase it in rings of flaky puff pastry, then drizzle with icing for these gorgeous festive treats.
- 11.9g (4.8g saturated)
- 27.3g (13.3g sugars)
- 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)
- 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.
Make up to the end of step 3. Open-freeze, then store between layers of baking paper in an airtight container for up to 3 months. Cook from frozen in a medium preheated oven for 30-35 minutes.
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