I’m back with another recipe which must be blogged about because it is so simple and good – Mincemeat palmiers. The other week I told you that we had lots of mincemeat left over from Christmas. We used up some making a delicious Mincemeat and marzipan loaf but there was still some left over and I couldn’t bear to throw it away. So I used it to make yummy mincemeat palmiers.
Ingredients to make mincemeat palmiers:
Zest and juice of 3 clementines
1 x pack of ready-rolled puff pastry
2 tbsp butter
4 tbsp icing sugar
How to make mincemeat palmiers
Preheat the oven to 200C/400F/Gas 6.
Blend the mincemeat and clementine zest in a food processor. Add enough of the clementine juice to make a smooth paste.
Cut the puff pastry into two equal halves. Sprinkle over the icing sugar and brush with melted butter. Spread the mincemeat paste over the puff pastry in two lines, keeping a small section of the pastry clear.
Then with the shortest end of the pastry towards you, roll both of the long sides towards the middle of the pastry. This is a little tricky, hence no photographs! Repeat this with the other half of the pastry and mincemeat paste.
Chill in the fridge for 30 minutes. Then slice the roll into 1cm thick pieces. Lay each slice on baking parchment on a baking tray and brush with egg and sprinkle with icing sugar. Bake for 15 – 20 minutes.
Remove the palmiers from the oven and leave to cool on a baking tray. Dust with more icing sugar.
These are so delicious when just out of the oven! They may look a little messy but are the perfect way to use up mincemeat, and would even make a great alternative to mince pies.