Easy almond mince pie puffs

Make a Christmas staple with some homemade mince pies made with puff pastry. Serve for breakfast, or enjoy hot with vanilla ice cream for dessert

Prep:20 mins
Cook:15 mins
plus cooling

Serves 12
Easy

Nutrition per serving

kcal 155
fat 9g
saturates 4g
carbs 16g
sugars 0g
fibre 1g
protein 3g
salt 0.2g

Ingredients

320g sheet ready-rolled puff pastry
plain flour, for dusting
1 egg, beaten
150g mincemeat (vegetarian, if needed)
20g flaked almonds
icing sugar, for dusting

Method

Unroll the pastry on a lightly floured surface, and cut in half lengthways. Cut each half into six, so you have 12 squares. Working with one square at a time, fold in half diagonally to create a triangle. Lay the triangle out with the folded edge facing you. Cut a ½cm border along the other two edges, stopping just before the two cuts intersect. Carefully unfold the pastry, then brush the borders with a little beaten egg. Lift the far left corner of the pastry and fold it over to the right, pressing it down gently against the inner right corner to seal. Repeat from the far right corner of the pastry to the inner left corner. Arrange the pastries over two baking trays lined with baking parchment, and spoon 1 tsp mincemeat into the middle of each. Top each with a few flaked almonds. Will keep chilled for up to 24 hrs.
Heat the oven to 210C/190C fan/gas 6½. Brush the pastry with more egg and bake for 15-20 mins until puffed up and golden. Dust with icing sugar and enjoy warm, or leave to cool completely. Once cooled, will keep in an airtight container at room temperature for two days.

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