Tuesday, 30 December 2014

Mince Pie Twists

With the festive season drawing to a close, my adaptation of Gizzi Erskine's Mince Pie Straws are a novel and delicious way to use up any leftover mincemeat. These flakey puff pastry twists would make great sweet canapés or a lovely festive pud when served alongside a little crème fraîche or vanilla ice cream. With the inevitable 'New Year Detox' looming, this is your final excuse to indulge in some Christmassy baking - enjoy!

On another note - a massive thanks to those of you who voted for us as we have (miraculously) been shortlisted in the Food & Drink category for a UK Blog Award for the second year running! We're not quite sure how it happened as we totally forgot to promote it, so thank you to anyone reading for your ongoing support! 

For 24 twists you will need…

2 tbsp caster sugar
Zest of 1 lemon
1/2 tsp cinnamon

Flour - to dust
1 packet of all-butter puff pastry
200g sweet mincemeat
1 egg yolk - beaten
Icing sugar to serve

You will need to...

- Preheat your oven to 200C.

- Mix together the sugar, lemon zest and cinnamon in a small bowl.

- Roll out the puff pastry on a floured surface until it is the thickness of a £1 coin. Cut the pastry in half widthways. Spread the mincemeat over one half and place the other ontop, pressing/rolling together firmly.

- Trim the edges to create a neat rectangle, then brush the top with the egg yolk. Sprinkle over the lemony, cinammony sugar. Cut the pastry into 12 strips lengthways, then cut all across the middle to create 24 straws in total. 

- Twist each strip a couple of times and place on a lined baking tray - leaving plenty of room for expansion.

 - Bake at 200C until golden brown, puffed up and crisp - this could take anywhere between 15-30 minutes.

- Serve with a generous dusting of icing sugar. 

Enjoy! C x

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