Little step-by-step of an easy and yummy Christmas treat, a nice alternative to mince pies. They look posh and people will think you're dead clever but they are so simples, a meerkat could make them.
Mince Pie Twists - makes 12-14.
1 pack ready rolled puff pastry
about 3/4 of a jar of mincemeat
Get your puff pastry and let it sit out of the fridge for 10 minutes or so, Unroll, with the short side closest to you, like theeeeeeees:
Fold over and mark the halfway point, scoring a faint line once you flip the pastry back into place.
Cover the half nearest you with a layer of mincemeat, thin as you can without it looking scanty.
Incidentally, I opted for Duerrs 1881 Luxury Mincemeat with Dark Chocolate and can report that it is VERY VERY NICE.
(hopefully awaits crates of free mincemeat from grateful company...)
Anyway, when your pastry is mincemeated up, flip the top half of the pasrty over the top, line up the edges neatly, and press down all over with a clean palm to expel as much air as you can without mushing it all out of place. Thus:
Using a sharp, slightly serated knife, cut the folded pastry into strips, top to bottom. About a cm wide is ideal. Like this:
Now, pop some greasproof onto baking trays. Take a strip and, holding one end in each hand, twist three times. Put it onto the greasproof and repeat with all the strips.
Beat the egg with a splash of cold water and brush the twists with the egg wash. Bake in a hot (190 ish) oven for ten to twelve minutes until golden. Leave to cool before serving, if you can...