You can't really go through the festive season without knocking up at least one batch of mince pies to go with your mulled wine and dodgy Christmas carols. I once saw Lorraine Pascale make hers more festive by using this traditional Danish Pastry technique. They are really simple to make and a much more interesting alternative to serve your guests.
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: Makes 6 large snowflakes
- FOR THE FILLING:
- 200g good quality shop bought Christmas mincemeat
- 1/4 cooking apple, grated
- Zest of 1 clementine
- 25g dried cranberries, roughly chopped
- 25ml brandy
- 25g toasted almonds, roughly chopped
- FOR THE TARTS:
- 350g ready-made puff pastry
- Icing sugar to dust
- TO FINISH:
- 6 tbsp apricot jam
- Preheat the oven to 200C.
- Start by making the filling for the snowflakes by thoroughly mixing all of the ingredients.
- Roll the pastry 5mm thick and cut into 6 equal sized squares (about 10cm x 10cm).
- Cut a 3cm line from each corner towards the centre.
- Add 1-2 tbsp of filling into the centre of each tart, then fold alternate corners of pastry into the middle. This will create the star shape.
- For neatness, cover the four points with a small piece of pastry cut into a festive shape (xmas tree, star etc.).
- Dust each tart with icing sugar and place in the preheated oven for 15 minutes until puffed and golden.
- Once cooked, heat the apricot jam until runny and brush over the tarts to glaze.