Ingredients

The following ingredients have 4 Servings
  • 2-3 small apples (peeled and chopped)
  • 300 g leftover mincemeat
  • 375 g sheet of ready rolled puff pastry

Instruction

  • Place 2-3 apples in a small pan with a dash of water, cover and cook over a low heat until soft. Mash gently or purée if preferred. Allow to cool.
  • Unroll the 375g puff pastry sheet and spread the cooked apple and 300g leftover mincemeat over the top leaving a 3cm border along one of the long edges (this is to prevent the filling from escaping).
  • Tightly roll up the pastry along the long edge.
  • Chill in the fridge for 30 minutes.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 and line a baking tray with non-stick baking paper.
  • Remove the pastry from the fridge and cut into 9-10 slices with a sharp knife. Place flat on the baking tray.
  • Bake in the oven for 15-20 minutes until the pastry has turned golden brown.
  • Remove from the oven and either serve warm or allow to cool on a wire rack.
  • Store in an airtight container.