Mincemeat palmiers with vanilla ice cream & sherry

mincemeat palmiers with ice cream and sherry

Serves 12

  • zest of 1 orange

  • 50 g pecans, roughly chopped

  • 1 piece stem ginger (from a jar), finely chopped

  • 325 g mincemeat

  • 1 splash brandy

  • 1 sheet frozen puff pastry, from a 425g pack, thawed

  • 1 free-range egg, lightly beaten

  • good-quality vanilla ice cream, to serve

  • 1 bottle Pedro Ximénez or other sweet sherry , to serve

In a bowl, mix the orange zest, chopped pecans and stem ginger into the mincemeat, then add a splash of brandy. Set aside.



Preheat the oven to 220ºC/425ºF/gas 7. Lay the pastry on a clean work surface with a short edge facing you. Spread thinly and evenly with the mincemeat mixture, leaving a 2.5cm border of pastry along the short edge furthest away from you. Brush the pastry border with a little beaten egg, then, from the edge nearest to you, roll up the pastry tightly like a Swiss roll. Wrap in cling film and pop in the freezer for 10 minutes to firm up.



Unwrap the pastry and cut off and discard the ends to neaten. Slice into 24 rounds, then lightly flatten each one. Using a fish slice, transfer to 2 non-stick baking sheets, spaced apart. Bake in the oven for 15–18 minutes, until cooked through, puffed and golden brown. Place on a wire rack to cool.



When you're ready to serve, spoon a tiny blob of vanilla ice cream onto each mincemeat palmier. Fill a tray with glasses of good sweet sherry and place a palmier on top of each glass.

Nutritional Information

Mincemeat palmiers with vanilla ice cream & sherry

Brilliantly festive sweet canapés

More Dinner Party recipes >
0 foodies cooked this
This memorable party piece is inspired by the classic mince pies and sherry Christmas combo
Serves 12
30m (plus freezing time)
Super easy
Print this recipe
Method

In a bowl, mix the orange zest, chopped pecans and stem ginger into the mincemeat, then add a splash of brandy. Set aside.

Preheat the oven to 220ºC/425ºF/gas 7. Lay the pastry on a clean work surface with a short edge facing you. Spread thinly and evenly with the mincemeat mixture, leaving a 2.5cm border of pastry along the short edge furthest away from you. Brush the pastry border with a little beaten egg, then, from the edge nearest to you, roll up the pastry tightly like a Swiss roll. Wrap in cling film and pop in the freezer for 10 minutes to firm up.

Unwrap the pastry and cut off and discard the ends to neaten. Slice into 24 rounds, then lightly flatten each one. Using a fish slice, transfer to 2 non-stick baking sheets, spaced apart. Bake in the oven for 15–18 minutes, until cooked through, puffed and golden brown. Place on a wire rack to cool.

When you're ready to serve, spoon a tiny blob of vanilla ice cream onto each mincemeat palmier. Fill a tray with glasses of good sweet sherry and place a palmier on top of each glass.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 273
    14%
  • Carbs 22.2g
    9%
  • Sugar 16.5g 18%
  • Fat 11.0g 16%
  • Saturates 4.0g 20%
  • Protein 2.5g 6%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • zest of 1 orange

  • 50 g pecans, roughly chopped

  • 1 piece stem ginger (from a jar), finely chopped

  • 325 g mincemeat

  • 1 splash brandy

  • 1 sheet frozen puff pastry, from a 425g pack, thawed

  • 1 free-range egg, lightly beaten

  • good-quality vanilla ice cream, to serve

  • 1 bottle Pedro Ximénez or other sweet sherry , to serve