4th in our series ‘Countdown to Christmas’ is a deliciously different recipe for the traditional mince pie.

Ben’s pinwheel mince pies look fabulous but also taste fantastic with the addition of nutmeg and a sprinkling of flaked almonds.

Perfect to serve with a glass of mulled wine when friends call round this Christmas…

Ingredients:

2oz golden caster sugar

1 sheet ready-rolled puff pastry

411g  jar traditional mincemeat

1 tbsp milk

1oz flaked almonds

pinch of nutmeg

Method:

Preheat oven to 200c/Gas 6/fan oven 180c.

Scatter the sugar over the worktop, unravel pastry, then roll out so its a quarter bigger, but still rectangular.

Spread mincemeat over the pastry leaving a 2cm border along the longest edges.

Fold one long edge over then roll the pastry tightly into a sausage shape.

Brush with milk and press down to seal in the mincemeat.

Press both ends in to plump up the roll and chill for at least 30 minutes.

Cut the roll  into 12×3cm thick rounds. 

Lay on a large baking sheet and flatten with your hand.  Scatter the almonds and grated nutmeg over and bake for 20-30 minutes until golden brown.

Cool for 5 minutes keeping them separate to prevent sticking.

Lovely….