Espirales navideñas de hojaldre con mincemeat

Ingredientes

• 1 roll puff pastry (store-bought)
• 14 ounces / 400 gram jar fruit mincemeat (you may not need all of it)
• 1 small egg (lightly beaten with 1 tablespoon of milk)

Preparación

1. 1

   Preheat the oven to 200°C / 400°F

2. 2

   Allow the pastry to come to room temperature (to prevent cracking) and then unroll it onto the paper that it was wrapped in.If you have a block of pastry, place it on a lightly floured surface and roll it out into a rectangle approximately 12" x 15" in size.

3. 3

   Spread the mincemeat onto the pastry in a thin layer.I used approximately three-quarters of a jar, but if you've rolled the pastry yourself, you may find you need the entire jar.

4. 4

   Roll the pastry into a sausage shape, starting on the long side. Use the paper to help you to roll it.

5. 5

   Brush the edge of the pastry with a little of the beaten egg and milk to help it seal.

6. 6

   Trim the edge from each end of the pastry roll to neaten it up a bit.Don't throw the offcuts away - put them on the baking tray for a chef's treat.

7. 7

   Cut the pastry roll into half-inch thick slices and arrange them on your parchment-lined baking tray.Try to push them into roughly circular shapes, but don't get too hung up about it, they will magically spread out and shape up as they bake.Brush the top and sides of each slice with the beaten egg.

8. 8

   Place the pinwheels into a preheated oven (200C / 400F) for 18 to 20 minutes until golden brown.Remove from the oven and leave on the tray to cool.

9. 9

   If desired, sprinkle with icing sugar before serving.