The title should say it all, these are my twist on the traditional mince pie. Personally I’m not a fan of the originals, I find the pastry way too crumbly and the filling a bit full-on, so I thought I’d re-work them Chef Jae style. The shortcrust pastry is replaced with puff pastry, rather more impressive may I say, and shop-bought mince meat is spruced up with some fragrant orange zest and chewy cranberries. I hope you enjoy these as much as I do as we get into the festive spirit – doubt I’ll be the only one baking my Christmas presents!
Mince Pie Twists
- 375g ready-rolled puff pastry
- 200g mincemeat
- 25g dried sweetened cranberries
- grated zest of 1 orange
- 1 egg yolk
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line two baking trays with non-stick baking paper. Combine the mincemeat, cranberries and orange zest in a bowl and set aside. Mix the egg yolk with two teaspoons of water and set aside.
Unroll the pastry and make a note of the dimensions (should be about 35x25cm). With the shortest side running parallel to the edge of the work surface, spread the mincemeat filling evenly over the top half of the pastry. Fold the bottom half of the pastry over the filling and re-roll the pastry back to the original dimensions, taking care the filling doesn’t pierce the pastry or squeeze out of the sides. Trim the edges with a sharp knife to make a neat rectangle.
Cut the pastry ‘sandwich’ in half lengthways and then in twelve widthways to create twenty-four slices. Take one slice, brush both sides with the egg wash and twist a few times into a spiral then transfer to one of the lined trays. Repeat with eleven of the remaining slices, spacing evenly on the same tray and bake for 15-20 minutes until puffed up and golden all over. Do the same with the remaining twelve slices and arrange on the second baking tray while the first batch are baking. Allow the twists to cool on the tray for a few minutes before serving, otherwise transfer to a wire rack to cool completely then store in an air-tight container.