Cheat’s mincemeat palmiers

Cheat’s mincemeat palmiers

Festive spiced mincemeat adds a seasonal twist to the classic heart-shaped bake, made quick and easy using ready-rolled puff pastry

, 02 November 2020

Be the first to rate this recipe

Cheat’s mincemeat palmiers
  • Cook: 30 Mins
    plus chilling

  • Serves: 18

  • Price: 12p per serving

Nutritional Info
Each 36g serving contains
  • Energy

    502KJ

    120KCAL

    6%
  • Fat

    5.4g

    med

    8%
  • Saturates

    2.7g

    high

    14%
  • Sugars

    7.6g

    med

    8%
  • Salt

    0.20g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1393kJ/333kcal.
Ingredients
  • 375g pack Asda Ready Rolled Puff Pastry
  • 250g Extra Special Ruby Port & Brandy Mincemeat
  • 1 medium egg, beaten
  • Icing sugar, to dust
Method
  • Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper.

  • Remove the pastry from the fridge 10 mins before use, then unroll, with the longer sides of the rectangle at the top and bottom. Make a light mark halfway down each of the shorter sides.

  • Spread the mincemeat over the entire sheet.

  • Starting at the top long edge of pastry, roll it tightly down towards you as far as the centre, using the marks as a guide. Next, roll the bottom edge up. The two rolls should meet in the centre. Rewrap in the baking paper that came in the pack, then chill in the fridge for at least 30 mins or until firm.

  • Remove from the fridge, then use a sharp knife to cut the long pastry roll into slices about 1.5cm thick – each slice will have the distinctive palmier heart shape. Arrange on the lined baking trays, evenly spaced out. Brush with the beaten egg to glaze, then bake for 15-18 mins until golden brown.

  • Cool the palmiers on the trays for 5 mins, then dust with the icing sugar to serve.