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Makes
US | Metric
Ingredients
  • 200 g Mincemeat
  • 1 Apple (grated)
  • 1 Lemon or Orange (rind grated)
  • 50 g Cranberries (stewed first)
  • 320 g Lighter Puff Pastry (pre rolled ideally) I use Jus-Rol
  • 1 egg (beaten)
MincePie Pinwheels MincePie Pinwheels

MincePie Pinwheels

Prep 1 hour
Total 1 hour 20 minutes
  1. In a bowl mix the mincemeat, apple, lemon or orange rind and the stewed cranberries.
  2. Unroll the sheet of puff pastry and cut in to two stretched out rectangles. Place both pastry sheets on large separate pieces of cling film.
  3. Spread the mixture over the pastry right up to the two shorter edges and up to one long edge but leave a slight gap along the second long edge. Starting at the long edge, that you've spread right to the edge, roll the pastry into a tight cylinder. Then wrap tightly in the cling film. Repeat this with the other rectangle of pastry. Place both in the freezer for at least 45 minutes, this process is to help harden it making it easy to cut into thin slices. If you don't you'll find the filling oozes out and its harder to slice so don't miss this step out.
  4. Preheat the oven to gas mark 180℃ fan assisted oven.
  5. Line 2 or 3 baking trays with greaseproof paper.
  6. Remove the pastry from the freezer and unwrap the clingfilm.
  7. Place on a chopping board and use a sharp knife to cut into thin slices less than 1 cm if you can. I managed 48 in total, so 24 for each cylinder.
  8. Add your pinwheels to your baking trays ensuring you leave room between each one.
  9. Brush on the egg wash, you won't use all the egg so just save this for another recipe/dish
  10. Bake for 15-20 minutes.
  11. Remove from oven and cool for 2-3 minutes before removing from the tray onto a cooling rack.
  12. Dust with sweetener (optional)
  13. Can be frozen for up to 3 months and warmed up after defrosting.
MincePie Pinwheels MincePie Pinwheels

MincePie Pinwheels

favorite
print
like
Prep 1 hour
Total 1 hour 20 minutes
Makes
US | Metric
Ingredients
  • 200 g Mincemeat
  • 1 Apple (grated)
  • 1 Lemon or Orange (rind grated)
  • 50 g Cranberries (stewed first)
  • 320 g Lighter Puff Pastry (pre rolled ideally) I use Jus-Rol
  • 1 egg (beaten)

  1. In a bowl mix the mincemeat, apple, lemon or orange rind and the stewed cranberries.
  2. Unroll the sheet of puff pastry and cut in to two stretched out rectangles. Place both pastry sheets on large separate pieces of cling film.
  3. Spread the mixture over the pastry right up to the two shorter edges and up to one long edge but leave a slight gap along the second long edge. Starting at the long edge, that you've spread right to the edge, roll the pastry into a tight cylinder. Then wrap tightly in the cling film. Repeat this with the other rectangle of pastry. Place both in the freezer for at least 45 minutes, this process is to help harden it making it easy to cut into thin slices. If you don't you'll find the filling oozes out and its harder to slice so don't miss this step out.
  4. Preheat the oven to gas mark 180℃ fan assisted oven.
  5. Line 2 or 3 baking trays with greaseproof paper.
  6. Remove the pastry from the freezer and unwrap the clingfilm.
  7. Place on a chopping board and use a sharp knife to cut into thin slices less than 1 cm if you can. I managed 48 in total, so 24 for each cylinder.
  8. Add your pinwheels to your baking trays ensuring you leave room between each one.
  9. Brush on the egg wash, you won't use all the egg so just save this for another recipe/dish
  10. Bake for 15-20 minutes.
  11. Remove from oven and cool for 2-3 minutes before removing from the tray onto a cooling rack.
  12. Dust with sweetener (optional)
  13. Can be frozen for up to 3 months and warmed up after defrosting.