Mince Pie Piewheels

 

Mince Pie Piewheels

375 g ready-rolled puff pastry

120 g mincemeat

Finely grated zest of 2 clementines

½ tsp icing sugar

 

Unroll the pastry and cut in half to create 2 rectangles, approximately 18 cm x 23 cm (7” and 9” inches)

 

Place one rectangles of pastry on a large piece of clingfilm. Spread half of the mincemeat in a thin layer over the pastry, right up to the edges, and scatter over half the zest. Starting at one of the long edges, roll the pastry up into a tight cylinder. Wrap tightly in the clingfilm.

 

Repeat with the remaining pastry, mincemeat and zest. Place the two pastry cylinder in the freezer for 30 min. Meanwhile, preheat the oven to Gas 6/ 200’C/ Fan oven 180’C

Remove the pastry from the freezer and unwrap. Using a serrated bread knife, cut into 1 cm (1/2 “) slices, each cylinder should make 20 pinwheels. Place the rounds on a large, non-stick baking tray with plenty of room between each one.

Bake for 12-15 min or until golden and cooked in the centre. Remove from the oven and cool for 2-3 min before removing from the baking tray. Sift over the icing sugar and serve warm.