
Mince Pie Pinwheels
Try this delicious mince pie pinwheels recipe for a tasty treat. Made with Jus-Rol puff pastry and ready in just 20 minutes.
Quick Stats
Easy
20 Servings
15 minutes bake time
Mince Pie Pinwheels
Try this delicious mince pie pinwheels recipe for a tasty treat. Made with Jus-Rol puff pastry and ready in just 20 minutes.
Ingredients
- 1 Jus-Rol, Ready Rolled Puff Pastry Sheet
- 200g mincemeat
- 1 egg, beaten to glaze
- Icing sugar for dusting
Equipment required
- Sharp knife
- Baking Sheet
- Sieve for dusting
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220°C (200° for fan assisted ovens) Gas M 7.
- Unroll pastry sheet leaving in baking paper and evenly spread with mincemeat.
- With a long side nearest you, roll up like a Swiss roll by taking the two corners of paper nearest you and drawing them away from you so the pastry and mincemeat form a long roll.
- Using a sharp knife cut into 18 – 20 slices, and lay cut side down on baking sheet. Brush the outside edges with beaten egg and bake for 12 -15 minutes until pastry puffed and golden.
- Dust with icing sugar to serve if desired.