Christmas Palmiers (Apple & Mincemeat)

These are so simple. I always have a few jars of my homemade mincemeat in the cupboard and a couple of rolls of puff pastry in the fridge. So if anyone drops in over the holidays you can whip these up in no time. Even better, make them up to slices flash freeze and pop into freezer bags, then cook from frozen. 

1 x 375g packet of readymade, ready-roll puff pastry

6 heaped Tbsp mincemeat I use my homemade stuff Click here

1 Grated dessert apple

1 egg 

Icing sugar

You will also need a large baking tray, lined with parchment.

Preheat the oven to 190ºC/375ºF/gas mark 5. 

Roll the pastry out so that the widest edge faces you and spread with the mincemeat in an even layer. Sprinkle over the grated apple.

Starting at the top edge of pastry, roll it tightly down towards you until it meets the centre. Then roll the bottom lip up to meet the top, to create the distinctive palmier shape. Chill in the fridge for at least 30 minutes

Trim the edges, then start in the middle and slice 14 x 1.5cm slices. Use a sharp, clean cutting motion, rather than a see-saw action, as this will affect how the palmiers rise. Tip each slice onto its cut side, transfer to the lined baking sheet and flatten gently with the palm of your hand. Brush with the egg.

Bake in the preheated oven for 10-13 minutes until they are golden and risen. Dust with icing sugar. Serve while still warm.