Instructions

1. Roughly chop the pistachio and dried cranberries, put aside 1 Tbsp of each for garnishing.
2. Mix the rest with the mincemeat, honey and cinnamon.
3. Roll out the puff pastry on a lightly-floured surface. Spread the mincemeat evenly all over the pastry, then roll it up tightly like a Swiss roll. Wrap it tightly in clingfilm, then rest in the freezer for 20 minutes.
4. Preheat the oven to 200°C. Remove the roll from the freezer and cut into 1 cm slices. Place these on a lined baking tray, spaced well apart, as they'll expand. Bake for about 15 minutes until golden.
5. Sprinkle the swirls with the reserved cranberry and pistachio pieces, leave them to cool.
6. Dust with icing sugar just before serving.