MINCEMEAT & PECAN PALMIERS

Mincemeat & pecan palmiers image

Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite

Provided by Good Food team

Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat

Time 35m

Yield Makes 20-24

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 91 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium