Mini mincemeat palmiers

by Adam Byatt
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makes 20
45 minutes

Ingredients

  • 200g of puff pastry
  • 200g of mincemeat
  • 1 star anise
  • 2 cloves
  • 100g of icing sugar, plus extra for dusting
  • 40g of plain flour, for dusting

Method

1
In a blender or spice grinder, blitz the cloves and star anise with the icing sugar to make a spiced sugar
  • 2 cloves
  • 1 star anise
  • 100g of icing sugar
2
On a lightly floured surface, roll out the puff pastry (or use a pre-rolled sheet) into a large rectangle (30cm x 20cm). Spread the mincemeat evenly over the entire surface of the pastry
  • 200g of puff pastry
  • 200g of mincemeat
  • 40g of plain flour, for dusting
3
Roll up the 2 longest sides to meet in the middle, creating 2 Swiss rolls joined at the base. Set aside in the freezer until firm, around 10-15 minutes
4
Preheat the oven to 180°C/gas mark 4
5
Remove the pastry from the freezer and cut into 1cm thick slices. Lay the slices onto a baking tray and dust with the spiced sugar. Cook for 12-15 minutes in the oven until golden and caramelised on top
6
Remove from the oven and serve warm, or allow to cool, dust with icing sugar and serve at room temperature