My husband took over the kitchen at the weekend, and decided to have a go at making Jamie Oliver’s Perfect Mince Pies. He cooked them on one of his Christmas televisions shows (Jamie, not my husband!) a few years ago, and it’s something we’ve always meant to have a go at baking at home. So this year, hubby took the reins and got baking! I’m so glad he did, as they were delicious – especially when hot out of the oven, but they did taste just as nice a couple of days later too! For a real Christmassy treat, add a spoonful of rum or brandy flavoured cream.
To make these you will need both puff pastry and filo pastry – both are tricky to make, so buy packets of the ready made stuff to save you the hassle. If you make your own mincemeat, then use that, or buy a jar from the supermarket too. The mince pie pinwheels in filo cups (as I’ve decided to call them!) can be customised with other tasty additions that you may have around the house at this time of year, like dried cranberries, chestnuts, clementines, and nuts. But since I’m one to always say “make to your personal tastes”, I’m saying exactly that for this recipe – if you don’t like one of the ingredients, leave it out!
Now, Jamie’s official recipe says his recipe makes 24 of these mince pies, but the comments over there say differently. My husband followed the recipe from the show, and it made 12. I would imagine, it depends on how thick (or thin) you cut the pinwheels from the rolled up puff pastry and mincemeat. Others have said that there isn’t enough mincemeat (Jamie uses 100g), for this I would say, use your best eye judgement. It’s quite likely that my husband used more of the filling than was needed, just so it wouldn’t go to waste.
- 100g mincemeat
- 25g dried cranberries or blueberries, chopped (optional)
- 2 clementines, zest of (optional)
- 1 splash sherry or brandy (optional)
- flour, to dust
- 250g puff pastry
- 1 pack filo pastry
- 50g butter, melted
- 1 free-range egg , beaten
- 50g flaked almonds
- icing sugar, to dust
- Preheat the oven to 200°C/400ºF/gas 6.
- Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy, if using.
- Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
- Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
- Take the mincemeat puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pinwheel, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
- When cooked, transfer them out of the tin by putting a chopping board, or platter on top, flip over (that should come out fairly easily if you greased the tin well), then flip back to be the right way up. Snap the filo pastry cups into portions.
Create Christmas is a month long series on The Purple Pumpkin Blog where I share my ideas for Christmas and Winter. It could be a recipe, craft, printable, gift guide, fashion, or something else entirely! I’m struggling with my mental health at the moment, and I know I’m not going to be able to commit to this every single day – but I’ll give it a good try! Find all posts for Create Christmas 2015 here. And check out previous years here: Create Christmas 2014 | Create Christmas 2013 | Create Christmas 2012