Mince pie snowflakes

 
 

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

Ingredients

  • 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

Cooking Directions

  1. Preheat the oven to 200C.
  2. Start by making the filling for the snowflakes by thoroughly mixing all of the ingredients.
  3. Roll the pastry 5mm thick and cut into 6 equal sized squares (about 10cm x 10cm).
  4. Cut a 3cm line from each corner towards the centre.
  5. 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.
  6. For neatness, cover the four points with a small piece of pastry cut into a festive shape (xmas tree, star etc.).
  7. Dust each tart with icing sugar and place in the preheated oven for 15 minutes until puffed and golden.
  8. Once cooked, heat the apricot jam until runny and brush over the tarts to glaze.