Mince pie pinwheels with chestnut
These mince pie pinwheels with chestnut are really delicious and so easy to make. They are perfect for parties or snacking during the Christmas festivities! For a vegan version make sure you’re using plant-based pastry, mincemeat and cream; for a gluten-free version use appropriate pastry. For an absolutely delicious version use homemade mincemeat.
Ingredients
Method
- Put the chestnut purée in a bowl and add the sugar and cream. Mix until you get a thick cream that’s easy to spread. (Add more cream if it’s too thick – but make sure the spread is not too runny!)
- Roll out the puff pastry on a lightly-floured surface. Spread the chestnut cream evenly all over the pastry, then cover it with an even layer of mincemeat.
- Roll it roll it up tightly like a Swiss roll. Wrap it tightly in clingfilm, then rest in the freezer for 15 minutes.
- Preheat the oven to 180°C.
- Remove the roll from the freezer and cut into 12 equal slices. Place these in a non-stick, lightly-greased scone or shallow muffin tin, cut-side facing upwards. Bake for about 15 minutes until golden.
- Let the swirls cool in the tin, then remove them to a wire-rack with a spoon.
- Dust them with icing sugar, then serve warm or at room temperature.