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Sour dried fruit, brandy & mincemeat puff-pastry swirls
About the recipe
This tasty little number is my reinvention of the traditional mince pie, because it’s always nice to have options. I’m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.
Recipe From
125g quality mincemeat
25g dried cranberries or blueberries
2 clementines
1 splash of brandy
plain flour, for dusting
½ x 500g packet of all-butter puff pastry (cold)
50g unsalted butter
1 x 270g pack of filo pastry (6 sheets)
1 large egg
25g flaked almonds icing sugar, for dusting
Find the recipe!
For the full recipe, head to page 266 of Jamie Oliver's Christmas Cookbook.
You can freeze these uncooked in the trays – just wrap the whole lot in clingfilm. Simply unwrap and cook for 35 minutes in your hot oven, straight from the freezer. Or, once cooked and cooled, you can freeze leftover mince pies, ready to reheat from frozen when you need them – perfect for unexpected guests!
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