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!
- 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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