Last week for the Booths Cheers party I was given a ‘Secret Mission’ to make mince pies with a twist.
Now, the box with the wine arrives on Tuesday and as I’m at work all day, I didn’t get my mission instructions until I got home on Tuesday evening. The party is on Wednesday night, so not a lot of time to prepare. I knew I had some ready rolled puff pastry sheets in the freezer and a jar of my ‘Instant Chocolate Mincemeat’ in the fridge. I initially planned to make some mincemeat pinwheels but, flicking through ‘How to Bake’ by Paul Hollywood I noticed some sausage rolls…I wonder?
I took the pastry out of the freezer in the morning, so when I came in from work, I assembled my ingredients:
Ready rolled puff pastry – check
Approx 300g Instant chocolate mincemeat – check
2tbsp ground almonds – check
eggs (2) – check
grated zest of an orange – check
1 tbsp Croft Indulgence Finest Reserve Port from Booths – check
This isn’t an exact recipe, put the mincemeat in a bowl, mix in one beaten egg. 1 tbsp port and 2 tbsp of ground almonds. Divide the pastry in two lengthways, divide the mincemeat mixture between the two strips of pastry. Beat the other egg and brush egg wash around the edges. Sprinkle the mincemeat with grated orange zest.