Indulgently rich mincemeat and sweet, delicious pastry are a festive staple. But if you’ve had enough of the usual pies or just want to use up any leftover mincemeat in a slightly different way, try this recipe for mince pie pinwheels from Tim Ware, our Head Chef. Dusted with icing sugar like light snowfall, they’ll bring some festive spirit to your Christmas or New Year party table.
For the sweet pastry
125g unsalted butter
88g icing sugar
250g plain flour
Pinch of salt
Zest of 1 orange
1 ½ eggs (beaten)
For the filling
500g jar of good quality mince meat
- Place all the pastry ingredients, except the egg, into a food processor and mix until it forms bread crumb-like consistency.
- Pour in the egg mixture and pulse mix until it starts to come together and form a rough paste. Take care not to over mix as this will lead to tough pastry.
- Turn the mixture out on to table and shape it into a ball. Then wrap the ball in cling film to rest in fridge for 1 hour minimum.
- Pre-heat your oven to170°C. Roll out your pastry to a thickness of around 3mm into a rectangular shape. Spread the mincemeat in a thin layer over the entire top of the pastry. Starting from one long side, roll the pastry to form a sausage. Place in the fridge and chill for 2 hours to firm up.
- Cut your pastry and mince sausage into 6mm wide discs. Lay the discs flat on baking tray that you have lined with greaseproof paper and cook for around 12 minutes until it becomes a light blonde colour.
- A light sprinkling of sieved icing sugar instantly adds to the festive appearance. A treat for adults and children alike, these are quick and easy to make if any unexpected guests pop by.