I am really pleased with this new recipe. It’s going to be my festive go-to recipe for whipping up a last minute sweet treat from now on. Basically, it’s a mince pie in disguise, and one that is even easier to make and store (which is really saying something, since mince pies aren’t exactly the trickiest kitchen task and don’t take up an awfully lot of room in the freezer). This mincemeat-packed pastry is the most efficient use of freezer space and can be put together in a matter of minutes. I used shop-bought puff pastry for this recipe because it’s all about convenience, but if you have time on your hands you can always make yours from scratch.
If you’re organised and already have homemade mincemeat ready to use then it will be perfect in this recipe. If not, then you can buy lovely mincemeat in the supermarkets, and we’ll perk it up with some orange zest, fresh pear and obligatory Christmas spirit anyway.
Ingredients (makes 24 pastries)
Splash of brandy
2 ripe pears
500g all-butter puff pastry
1. Preheat the oven to 180C fan/200C/Gas Mark 6. Measure out the mincemeat into a bowl and add the zest of the orange and a splash of brandy. Mix together.
2. Peel, core and finely dice the pears. Squeeze a little lemon juice over the pear to stop the pieces from browning.
3. Generously flour the work surface and roll out the puff pastry into a large rectangle, with the long edge facing you. The pastry should be about 0.5cm thick.
4. Gently spread the mincemeat onto the pastry, right up to the edges of the sides, but leaving an inch gap at the front and back. Sprinkle the pear chunks on top.
5. Roll the pastry into one long sausage-shape. Start by folding over the long edge closest to you (as shown below) and then roll up gently, using both hands. It will get easier as the roll gets thicker.
6. Trim the edges from the pastry roll to neaten it up. Cut it in half to make two manageable rolls. Chill in the freezer for 30 minutes to firm up the pastry and make it easier to slice. Alternatively you can wrap the rolls in cling film and leave in the freezer, ready to slice and bake whenever you like.
7. Remove the firmed pastry rolls and slice into 24 circles (or 12 if you’re just using one of the rolls). Space out on a large baking tray lined with baking parchment.
8. Bake for 20 minutes until golden brown and crisp on the outside. Leave to cool on a wire rack (or eat them while they’re warm!).
Dust these flaky, spiced pastries with icing sugar for the perfect snowy effect if you like. Serve with steaming mugs of tea, coffee or (preferably) mulled wine.
Note: if cooking from the freezer, remove the roll about 30 minutes before you slice it. Cut off as many pieces as you need. Use a sturdy and very sharp knife, as the frozen pear makes the roll particularly hard. Bake as instructed above. Feel smug about how organised you are.