Cheat’s mincemeat palmiers
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- 375g pack Asda Ready Rolled Puff Pastry
- 250g Extra Special Ruby Port & Brandy Mincemeat
- 1 medium egg, beaten
- Icing sugar, to dust
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.