On the sixth day of Christmas Stephen baked for me…Mincemeat swirls! Here we have a really quick and versatile twist on the traditional Mincemeat pies. I do love a good old mincemeat pie but some of the ones available these days are so big and lacking in flavour I can be completely put off them altogether. I think the smaller bite-sized ones are much better since the filling is so heavy.
I thought what way could I give these a modern twist, make them slightly lighter but also keep them on the pastry side of things? Puff pastry immediately came to mind as it’s so light and flaky that I knew it would certainly work well. This is really just a twist on a cinnamon swirl or cinnamon Danish, just using Mincemeat instead.
My recipe below is so versatile and I have left it open to your own interpretation. The additional options are but a few suggestions of mine you could add; the list is endless. To help make things quick at Christmas you can use the store bought versions of the pastry and Mincemeat , or make your own if you have the time!
You will need:
1x 411g jar Mincemeat (or your own homemade)
375g puff pastry (store bought or homemade)
Clementine, orange or lemon zest
Alcohol e.g. Rum, Amaretto, Brandy
How to do it:
- If you’re jazzing up your Mincemeat do it now to give the flavours a chance to absorb. For mine I grated one whole Breburn apple, added chunks of Marzipan, zested 1 lemon, added in about 25g each of sultanas and raisins, 1 tsp ground cinnamon, 1 tsp ground nutmeg and ½ tsp allspice, and mixed everything together. About 2 tbsp of Icing sugar and 1 of cornflour were also added to help absorb a little of the liquid.
- On a floured surface, roll out your puff pastry to a large rectangle about 25X60 cm and about 3mm thick. I made my own so I had already infused it with some spices likes Cinnamon, nutmeg and cloves, but you can sprinkle some of your own over it at this point too. Tack down the longer edge closest to you and spread over the Mincemeat evenly leaving ½ cm free at each side.
- From the far side start to roll the pastry toward you into a large sausage. Make sure it is tight but not to the point that the mixture is poking through or leaking out.
Trim the edges and then cut the sausage into 3-4cm sections.
Place each onto the prepared tray with the dpiral facing up, press down gently to flatten and then chill for 15-20 minutes.
- Preheat your oven to 210°C/190°C fan. Line a baking tray with baking paper. Bake the spirals for 20 minutes by which stage they will have puffed up and have turned a deep golden brown. Immediately remove from the tray and onto a wire rack to cool.
Another way to make these a little bit special is to glaze them as they are still warm to give that extra shine. I have to say these really impressed me, not only for how simple and quick they were to make but for the flavour from them too. I know some of you will say it’s cheating using all that store bought stuff but I want to make this one easy for people to make at such a busy period. Oh and I made my own puff pastry so ha!
These are certainly much lighter and way more flavoursome than the traditional Mincemeat pies so mission accomplished on that end! I only managed one of these as I may have eaten 5 of the St. Lucia buns the day before… I know it’s the season to indulge and all that but even I know that was just being greedy!
Thanks again for reading,
- Christmas is coming – two ways with mincemeat (handmedownrecipes.wordpress.com)
- Healthy Homemade Mincemeat (naturalkitchenadventures.com)
- Mini Christmas Pies (greatfoodglutenfree.wordpress.com)
- Mince Pies (thepinkrosebakery.com)
- Quince and Saffron Mince Pies (realsimplefood.wordpress.com)
- Festive Mince pies (saysie.wordpress.com)