Ingredients
100 g
good-quality mincemeat
25 g dried
cranberries or blueberries, chopped
zest of 2
clementines
1 splash
sherry or brandy
flour, to
dust
250 g puff
pastry
1 pack filo
pastry
50 g
butter, melted
1 free-range
egg, beaten
50 g flaked
almonds
icing
sugar, to dust
Method
Preheat the
oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in
the dried berries, the clementine zest and the sherry or brandy.
Dust a
clean work surface with flour and roll out the puff pastry into a big rectangle
about 20cm x 40cm and the thickness of a pound coin. Thinly spread the
mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up
the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop
in the fridge to firm up.
Take two
cupcake trays (for 12 cupcakes each) and butter each one lightly with the
melted butter. Place one layer of filo pastry over the tray (you may need more
than one sheet to cover each tray depending on the size of the sheets) and ease
the pastry into each hole. Brush with the melted butter, then cover with a
second layer of filo pastry. Brush with butter again.
Take the
puff pastry roll out of the fridge and, with a sharp knife, cut it into 24
slices. Place each slice, flat-side down, into a filo-lined hole. Brush with
the egg and sprinkle a few flaked almonds on top of each little pie, then pop
both trays in the oven for about 25 minutes, until cooked and golden brown.
Leave to
cool, then crack the individual pies out of the trays. Dust with a little icing
sugar before serving.
PS You can
freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling
film) or in a plastic container. Just reheat them in a hot oven straight from
the freezer.
Nutritional
Information - Amount per serving:
Calories133kcal
Carbs15.4g
Sugar3.9g
Fat6.5g
Saturates3.1g
Protein2.4g
by Jamie Oliver
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