I’m kicking off the festive season with some pastries, mincemeat and puff pastry ones to be precise. Mincemeat dates back to late medieval times and originally contained ingredients such as meat and vinegar. In modern times however, there is no meat nor vinegar, and it can be made vegan friendly by using vegetable suet. If making batches and batches of traditional mince pies is addling your mind, give these a go instead!
Yield; Eight twists (360kcal per twist) Cook time; 10 minutes
- 375g/13oz puff pastry (I used ready made puff pastry)
- 400g/14oz mincemeat
- A couple of tablespoons of non-dairy milk
- Three teaspoons of demerara sugar
- One teaspoon of cinnamon
- Firstly allow the pastry to warm to room temperature before trying to work with (if using shop bought). Using the back of a spoon, evenly spread the mincemeat over half of the pastry. Next, fold the other half of the pastry over onto the mincemeat, as if closing a book. It’s the same way I used to make my Biscoff & Chocolate Puff Pastry Twists recipe Then return to the fridge to chill for about five minutes.
- Remove the pastry and mincemeat from the fridge. With the folded side of the pastry facing away from you, slice the pastry into eight equal strips. Twist each strip carefully a few times before placing on a lined baking tray, then return the tray to the fridge. At this point you can preheat your oven to 200ºC/180ºC fan assisted/350ºF
- Mix together the cinnamon and sugar in a small bowl, and put the non-dairy milk into a cup. Once you’re ready to bake the twists, brush each with the non-dairy milk before sprinkling over the cinnamon sugar.
- Bake for 10-12 minutes, or until golden brown. Remove from the oven and allow to cool for five minutes before moving onto a cooling rack.