Mince Pie Pinwheels or Mincemeat Pinwheels, a delicious twist on the classic Christmas dessert, mince pies. They are so quick and easy to make, and we only need two ingredients: puff pastry and mincemeat. The ingredients can be homemade, but the store-bought ones are just as good, and way quicker to use.
If you ask me about the first sweet treat that comes to my mind when I think of Christmas, it has to be the mince pies. After living in the UK (and now Isle of Man( for over 10 years, I can’t possibly not link one to another. They are rich, overly sweet and buttery, and have the best Christmas flavour.
Not that making them at home is hard, but how about we make them extra easy by swapping the shortbread crust with puff pastry, and making them into mince pie pinwheels? The prep is minimal, you don’t even need 2 minutes from start to finish, and they are out of the oven in less than 30 minutes. Dead easy, right?
Now, they are already really sweet, and I mean sweet enough to give you instant diabetes, but that little sprinkle of powdered sugar makes them extra pretty, so why, not, feel free to use some.
They are also fun to make, just make sure you use a non-stick baking tray, as the mincemeat sticks terribly. I could, I suppose make my own mincemeat, but the store-bought one is just as good, and possibly cheaper too.
WHAT IS MINCEMEAT
And if you wonder if mincemeat has any meat in it, no, not at all. The modern mincemeat is just a mixture of chopped dried fruit,sugar, syrup, spices and spirits, although originally it did containt meat, way back in time. The meat and fruit pies can be traced back to the 15th century, it’s amazing how some recipes have stood the test of time after so long, even if they are a ittle bit different nowadays.
HOW TO MAKE MINCE PIE PINWHEELS
Again, I never complicate my life making my own puff pastry. It must be a lot nicer, flakier, tastier, you name it, but good gracious God and heavens above, who has time to waste on homemade puff pastry? Even if I did have free time, which I hardly ever have, I would still spend my time on something a lot more productive.
So, store-bought puff pastry it is! Some larger supermarkets have the all-butter version, which is a lot pricier, but it does taste better. Otherwise, the regular one is absolutely fine. I used ready-rolled puff pasty, but the block one is also fine.
- roll out the puff pasty sheet on a non-stick paper
- spread the mincemeat over the puff pastry, making sure the edges are clear
- roll the puff pastry into a large sausage – I roll from right to left, rather than down to up (it it makes any sense), as otherwise you will end up with more pinwheels, but they will not be as large
- use a sharp knife to cut 10 slices, then arrange them on a non-stick baking tray
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden
And that’s it, some gorgeous mince pie pinwheels for that sweet tooth! This is indeed a very merry and sweet Christmas!
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Mince Pie Pinwheels or Mincemeat Pinwheels, a delicious twist on the classic Christmas dessert, mince pies. They are so quick and easy to make, and we only need two ingredients: puff pastry and mincemeat. The ingredients can be homemade, but the store-bought ones are just as good, and way quicker to use. Christmas would not be the same without mince pies, and these little beauties are the next best thing.
- 1 ready-rolled puff pastry sheet
- 1 jar mincemeat (400 g, 13 oz)
- 1/2 tsp powdered sugar to sprinkle
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Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
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Roll out the puff pastry, and spread the mincemeat over it, making sure the edges are clear.
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Roll it into a big sausage from right to left, then use a sharp knife to cut 10 slices.
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Arrange on a non-stick baking tray and bake for 20-25 minutes or until golden.
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Allow to cool down, then use a spatula to remove them from the tray, and sprinkle powdered sugar over them.
Looks fabulous… can you freeze them?
Thank you! Yes, but l would freeze them before baking, just cut them up after rolling them, and place between non-stick paper, then freeze.
Thanks… what a fabulous web site you have.
Thank you, l’m glad you like it! 😊