There's a certain charm in the kitchen experiments we undertake, especially when it involves giving new life to leftover ingredients. That's the spirit behind this mincemeat puff pastry recipe—a delightful creation born from the desire to repurpose the festive mincemeat and frangipane from Xmas.
It's my second go at this recipe. The first time around, I learned a valuable lesson about the unpredictability of baking when my toppings charred a bit too much while the pastry hadn't quite reached that perfect golden-brown. But hey, isn't that what cooking is all about? Trying, tweaking, and triumphing!
This second attempt was a game-changer. By covering the mincemeat and apple layer with another sheet of puff pastry, not only did it protect the filling from burning, but it also added an extra layer of flaky, buttery goodness that makes puff pastry so irresistibly good.
The result? A beautifully balanced pastry where the sweet, spiced mincemeat and tender apples shine, all encased in a perfectly crisp pastry shell. It's a testament to the fact that sometimes, a little adjustment can lead to a delicious success.
So, if you've got some leftover mincemeat and frangipane hanging around and you're up for a simple yet satisfying baking project, why not give this recipe a try? It's straightforward, forgiving, and the end result is a delightful treat that pairs wonderfully with a cup of tea or coffee.
Whether you're a seasoned baker or just finding your way around the oven, this mincemeat puff pastry is a lovely way to bring a bit of sweetness and warmth into your kitchen. And who knows? It might just become a post-holiday tradition in your home, too.
Ingredients:
(Serve 8)
Equipment:
Oven
Directions:
Please visit my "Mince Pie Fillings" page for the recipe.
Please visit my "Mince Pie" page for the frangipane recipe.
Lay 1 sheet of puff pastry onto a baking tray lined with parchment paper.
Spread the frangipane onto the puff pastry, leaving 1 inch border.
Followed by the mincemeat.
*If your mincemeat is liquidy, drain and discard the liquid.*
Freeze for at least 30 mins.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Core and wash the apples.
Slice thinly and lay the apple rings over the mincemeat.
Scatter the butter cubes over the apple rings.
In a small bowl, combine sugar, cinnamon and salt well.
Sprinkle the cinnamon sugar over the top.
Brush the border with some egg wash.
Swiftly lay another sheet of puff pastry to cover entirely.
Using a fork, gently press the edges to seal.
Brush the entire pastry with egg wash.
Slash some slits in the center to allow air to escape.
Wack into the oven and bake for about 30 mins or until the pastry is golden browned.
Remove from the oven and set aside to cool down completely.
Slice and serve.
The perfect balance of texture and flavors...