fruit mince pinwheels

Fruit mince pinwheels

Recipe from: 31 October 2012
Preparation time: 10 min
Cooking time: 20 min
 
A quick and funky alternative to classic Christmas mince pies.
 
 
 

Ingredients

 
  • 1
    cup
    fruit mince
  • 2 - 3
    Tbs
    brandy - optional
  • 1
    roll PnP puff pastry
  • 1
    PnP egg - beaten
  • 1
    Pinch PnP icing sugar - for serving
Servings: Change Serving
 
 

Method

 
Preheat oven to 220°C.

Grease and line a large baking tray with greaseproof paper.

Mix fruit mince and brandy together.

Spread fruit mixture over unrolled pastry in a thin, even layer. Roll pastry up tightly.

Cut roll into 2cm thick slices.

Place pinwheels on baking tray and brush with beaten egg.

Bake for 15-20 minutes or until golden and puffed.

Allow to cool. Dust with icing sugar and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: holiday  |  dessert  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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