I also made these last year, for the grown-ups! i added extra mincemeat and maple syrup. My husband has just asked for them again so had to look for the recipe.
The first batch were eaten instantly so I made up several batches and froze them and just got them out when nescesary.I also made al a large batch for a church service at christmas and they proved very popular not like a normal mincemeat offering.I do however put more mincemeat in than your recipe suggests as I thought it was a bit stingy.
How To Make Mincemeat & Pecan Palmiers
Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite
- 200g mincemeat
- handful pecan nuts, chopped
- 1 tsp ground cinnamon
- 3 tbsp maple syrup
- plain flour, for dusting
- 250g puff pastry, preferably all butter
- icing sugar, to serve
- Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.
- Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.
- Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.