Kevin Dundon's mincemeat palmiers: Today

Ingredients

Serves: 6-8

• 250g Mincemeat
• 60g ground almond
• 1 tsp corn flour
• 60g caster sugar + extra to sprinkle
• 60g butter
• 1 egg
• 1 x 375g pack ready rolled puff pastry
• 1 egg wash, beaten icing sugar to serve

Method

Preheat the oven to 200C/400F/Gas Mark 6.

In a bowl combine the almond, corn flour, butter and caster sugar with the egg into a paste.

Roll the puff pastry on a lightly floured surface into a long oblong shape widthways then brush each piece of pastry with some almond mixture.

Spread the mincemeat over the almond and puff pastry, then with the shortest end facing you, roll both long edges of one piece of pastry towards the centre. Brush a little of egg wash down the centre to stick the two halves together. Repeat with the remaining pastry. Place the rolls onto a baking tray and leave to chill for upto half an hour. Remove the rolls from the fridge and using a Sharpe knife slice into 1" thick pieces. Lay each slice onto the baking tray, and brush well with the beaten egg. Place in a preheated oven for 15 – 20 minutes, until puffed up and golden. When baked, remove from the oven and allow to cool. Dust with icing sugar and serve.