A Recipe From Allington W.I.


Contributed by: Santa.


Ingredients

375g packet of ready rolled either short crust or flaky pastry
Mincemeat ( 1 x 410g jar)
Flaked almonds (optional)
Icing sugar for dusting


Method

Unroll pastry
Turn pastry so long side of rectangle is near to you. Roll to 36 x 32 cm
Spread mincemeat over sheet, leaving 1cm at opposite side free
Roll using the paper to help you like a Swiss roll, wetting free edge to seal together
Wrap in clingfilm and chill for about 30 mins
Cut into 1cm think slices, you will get about 18
Place on silicone sheet or baking paper *
Press down and add a few flaked almonds
Cook flaky at 200˚C, 180˚C fan, until golden about 10minutes remove and place on cooling tray – allow to cool slightly, dust with icing sugar and serve.

(I found that  keeping the width to 1cm made for a crisper slice).

Cook short crust at 180˚C or 160˚C for fan until golden about 10minutes remove and place on cooling tray – allow to cool slightly, dust with icing sugar and serve.


Notes: Yummy

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