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!)

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