Adam Byatt's mini mincemeat puffs recipe
These mini mincemeat puffs by Adam Byatt are a quick, easy alternative to mince pies, and are just as delicious and pretty. Kids can really take charge in this recipe due to its simplicity – if they’re feeling ambitious they can even try making the puff pastry!
See method- Serves 20
- 30mins to prepare, 15mins to cook, plus freezing time
- 91 calories / serving
Ingredients
- 200g (7oz) puff pastry
- 100g (3/1oz) icing sugar
- 1 star anise
- 2 cloves
- 200g (7oz) mincemeat
- 40g (3 1/2oz) plain flour, for dusting
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Shop ingredientsEach serving contains
- Energy
- 385kJ 91.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 15.5gProtein 0.8gFibre 0.2g
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- Place the cloves, star anise and icing sugar in a spice grinder or blender and blitz until the spices are broken down and incorporated into the sugar.
- Lightly flour a work surface and roll out the puff pastry into a 30cm x 20cm rectangle. Get the little ones to spread the mincemeat over the surface of the pastry.
- Roll the 2 longest sides of the pastry to meet in the middle, forming 2 Swiss rolls that are joined at the base. Freeze until firm, but not completely frozen around 10-15 minutes.
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Remove from the freezer and cut the logs widthways into 1cm thick slices, keeping the 2 discs attached. Get the kids to sprinkle over the spiced sugar and cook for 12-15 minutes in the oven.
- Remove from the oven and serve warm. Alternatively, allow to cool and dust with a little icing sugar.
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