Roll up, roll up!

mince pies

I realise that if you’ve eaten as much over the last couple of weeks as I have, you probably never want to see another mince pie for as long as you live. But these, my friends, are different

A few days before Christmas, I went to a friend’s party, and was confronted by a batch of these beauties. They’re made with pastry and mincemeat, but rather than being the traditional tart-style pies (which can be just a bit too mincemeat-y and lead to pastry overload), these ¬†look like mini Danish swirls, and they’ve got the balance of ingredients just right.

Not only that, but they’re INCREDIBLY easy to do – even if you’re a complete kitchen klutz. What’s more, you can un-Christmasify them by using Nutella or jam or even a savoury cheese ‘n’ Marmite combo instead of mincemeat. Yum.

Here’s the recipe – if you make some, I’d love to see your pix! Email me at


1. Take a slab of ready-made puff pastry and roll it out on a floured surface into a rectangle about 3mm thick. 

2. Spread it liberally with mincemeat (any will do).

3. Roll it up tightly, like a carpet (!), then chop the roll into pieces no bigger than 1inch thick.

4. Lay the pieces on a greased baking tray and brush with beaten egg.

5. Cook at Gas 6 (400F, 200C) until golden and bubbly. If you’re really fancy, you can dust with icing sugar to serve.

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