It's six sleeps to Christmas and I'm playing catch up!! Last week I caught the dreaded flu, yuck! It was pretty awful, I spent days on end with a fever, too weak to walk and then to top it all off I got a chest infection!!
So to say that my Christmas plans were put on hold is a understatement. I had huge plans for baking, blogging, card writing and shopping, alas all stopped! Now thanks to a large vat of antibiotics and plenty of rest I am recovering and back on track(ish).
If like me you are either out of time or just want really tasty and quick mince pies then this a post you might enjoy. I watched Lorraine Pascale make these rather special star mince pies on her Last Minute Christmas Show last year, these are perfect for entertaining and are ready in a jiffy. The job will be even quicker if you buy sheets of ready rolled puff pastry (which I did), I'm planning on making plenty of batches of these this year......Enjoy!
500g Puff pastry pack (all butter puff pastry if possible)
9 tbsp Mincemeat
2tbsp Maple syrup (warmed)
Preheat the oven to 200ºC/ 400ºF/Gas Mark 6, line two large baking sheets with baking paper. Roll the the puff pastry out on a surface lightly dusted with icing sugar or flour into a large square.
Brush the pastry with beaten egg then fold one corner into the centre, allowing for a slight overlap. Repeat with the other corners to make a windmill shape.
Dust liberally with icing sugar and bake until they are golden and firm (about 12-15 minutes) where they have puffed up on the sides. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Brush with maple syrup, sprinkle with icing sugar. Enjoy.