Roly Poly Mince Pies
- 50g caster sugar
- 375g ready rolled puff pastry
- 411g traditional mincemeat
- milk or egg wash
- 25g flaked almonds
- ice cream or cream to serve
Unroll pastry & roll out on caster sugar until a quarter bigger. Spread mincemeat evenly over pastry leaving a 2cm border along the longest edges.
Fold one of the longest edges over the mincemeat & roll pastry tightly into a sausage shape gently pressing into the mincemeat.
Seal & press both ends in & plump up.
Chill for 30 mins
(This mincemeat roll can be frozen whole or portioned slices up for to 3 months)
Cut the roll into rounds approx 2cm thick. Lay evenly spaced on a baking sheet & flatten with your hand. Scatter with almonds & bake for approx 15-20mins until golden.
Serve warm with ice cream or Cornish clotted cream (or both!)