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.
Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce
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In a blender or spice grinder, blitz the cloves and star anise with the icing sugar to make a spiced sugar
1 star anise
100g of icing sugar
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
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
Preheat the oven to 180°C/gas mark 4
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
Remove from the oven and serve warm, or allow to cool, dust with icing sugar and serve at room temperature
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