Adam Byatt's mini mincemeat puffs recipe

105 ratings

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

Each serving contains

  • Energy

    385kj
    91kcal
    4%
  • Fat

    3g 4%
  • Saturates

    1g 5%
  • Sugars

    11g 12%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 15.5g Protein 0.8g Fibre 0.2g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to gas 4, 180°C, fan 160°C.
  5. 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.
  6. Remove from the oven and serve warm. Alternatively, allow to cool and dust with a little icing sugar.

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