Name: Mincemeat & pecan palmiers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 20-24
Cuisine: French
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

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Mincemeat & pecan palmiers

Mincemeat & pecan palmiers

Good Food team

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Makes 20-24

Easy

Prep: 20 mins

Cook: 15 mins

Plus chilling

A star rating of 3.5 out of 5.7 ratingsRate

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

Freezable (Freezable if using fresh puff pastry)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per palmier

kcal91
fat5g
saturates2g
carbs13g
sugars8g
fibre0g
protein1g
salt0.1g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

MAKING AHEAD

Wrap the filled pastry in cling film and freeze for up to 1 month. Slice while still frozen and bake at the same temperature for an extra 5-10 mins.

MAKING FOR VEGGIES?

Make sure you use vegetarian mincemeat.

Recipe from Good Food magazine, December 2006

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A star rating of 3.5 out of 5.7 ratings

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