Mini mincemeat palmiers
Item 1 of 1
Adam Byatt's mincemeat palmier recipe is a great alternative to traditional mince pies at Christmas, and would be perfect for some festive family baking, too. With just a few ingredients, whip up a batch of these crisp pastries ready for a Christmas party, or perhaps, to give to friends and family as edible gifts.
First published in 2015
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Ingredients
Metric
Imperial
- 200g of puff pastry
- 200g of mincemeat
- 1 star anise
- 2 cloves
- 100g of icing sugar, plus extra for dusting
- 40g of plain flour, for dusting
SAVE RECIPE
Equipment
- Blender
Method
1
In a blender or spice grinder, blitz the cloves and star anise with the icing sugar to make a spiced sugar
- 2 cloves
- 1 star anise
- 100g of icing sugar
2
On a lightly floured surface, roll out the puff pastry (or use a pre-rolled sheet) into a large rectangle (30cm x 20cm). Spread the mincemeat evenly over the entire surface of the pastry
- 200g of puff pastry
- 200g of mincemeat
- 40g of plain flour, for dusting
3
Roll up the 2 longest sides to meet in the middle, creating 2 Swiss rolls joined at the base. Set aside in the freezer until firm, around 10-15 minutes
4
Preheat the oven to 180°C/gas mark 4
5
Remove the pastry from the freezer and cut into 1cm thick slices. Lay the slices onto a baking tray and dust with the spiced sugar. Cook for 12-15 minutes in the oven until golden and caramelised on top
6
Remove from the oven and serve warm, or allow to cool, dust with icing sugar and serve at room temperature
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