Festive Mini Mince Pie Pastries

 Festive Mini Mince Pie Pastries

I know, I know. I am a little late to the party with this one but as I have just made a batch for the second time this month, it struck me that these would be perfect to pass round if you are having people over for a New Years Eve gathering or to take with you if you are attending one. My son has just left to visit friends in Denmark and taken a tin with him as they went down a storm when he first took them to a Christmas party they were having in London a few weeks back.

 Festive Mini Mince Pie Pastries

 Festive Mini Mince Pie Pastries

I am not going to lie to you – these are time consuming to make, so if you can get someone or two, to help, then your mini production line will turn these out in no time at all. Or, if you have a ravioli attachment for your pasta machine, you can use that to speed things up. Otherwise, as with all things miniature, these can be a little tedious to churn out but let me assure you; they are totally worth it. A thin, crisp shortcrust base with a flaky, buttery, puff pastry top, encasing an orange scented little mouthful of fruity mince and dredged in cinnamon icing sugar – even those who dislike mince pies will like these.

 Festive Mini Mince Pie Pastries

Place filled pastry on a bit of parchment paper and use this to swivel the pastry round quickly as you crimp it.

 Festive Mini Mince Pie Pastries

 Festive Mini Mince Pie Pastries

 Festive Mini Mince Pie Pastries

Dredge with the cinnamon icing sugar

 Festive Mini Mince Pie Pastries

Remove to a wire rack to cool

 Festive Mini Mince Pie Pastries

Festive Mince Pie Pastries

  • Servings: approx 50
  • Difficulty: intermediate
  • Print

Adapted from BBC Good Food Sugar Dusted Mince Pie Parcels

INGREDIENTS

  • 1 x 375g sheet ready-rolled shortcrust pastry
  • 1 x  sheet of ready rolled puff pastry
  •  300g  jar of mincemeat
  • Zest of one orange
  • handful of dried cranberries and sour cherries
  • 1 egg, beaten
  • 100 g icing sugar sugar
  • 1 tsp cinnamon powder

INSTRUCTIONS

  1. Remove both pastry sheets from fridge about 15 mins before use
  2. Heat oven to 200C/180C fan/gas 6 and paper/prepare two baking sheets
  3. Tip the mincemeat into a bowl and grate in the orange zest and stir in the additional dried fruit
  4. Unfurl the shortcrust pastry sheet keeping it on it’s wrapper and roll out a little more thinly
  5. Using a 5 cm cutter, stamp out rounds for the base
  6. Remove the trimmings – you can re-use these – and leave the rounds on their wrapper
  7. Spoon on a good teaspoonful of  the mincemeat, heaping it on in a dome, but making sure to leave the base clear around the edge.
  8. Unfurl the puff  pastry and roll out quite thinly – more so than the shortcrust as you are going to be stamping out larger rounds to cover the filling
  9. Using a 5.5 cm cutter, stamping out slightly larger rounds.
  10. Pick up a circle of puff pastry and using your index finger, dip into the  beaten egg and brush around the edges of the puff.
  11. Place on top of the mince topped shortcrust rounds and shape around the filling.
  12. Carry on doing this until all the bases are covered
  13. Then, tear off a bit of parchment paper and  place one of the pastries on top of it.
  14. Use the paper to swivel it around as you crimp the edges quite firmly with a fork , to seal.
  15. Place on prepared trays; you can place them quite snugly as they don’t spread too much
  16. Egg wash them using a brush
  17. Bake for 18-20 mins , turning trays around and swapping them if necessary after 9 minutes, until golden and crisp.
  18. While the pastries are baking, mix the icing sugar and cinnamon in a bowl.
  19. At this point, you can re-roll the pastry trimmings and stamp out, fill, top, crimp and egg wash and bake when the oven is free.
  20. Once pastries are out of the oven and still hot, using a fine meshed sieve, heavily dredge with the cinnamon icing sugar and remove to a wire rack to cool.
  21. Pack into air-tight tins and sieve in some more of the icing sugar until ready to serve.

 Festive Mini Mince Pie Pastries

Festive Savoury Palmiers

festive-savoury-palmiers

festive-savoury-palmiers

I have been rushing about for the last 6 weeks on a fairly soul destroying property search, hence the radio silence here on the blog – I’ve been cooking but have had neither the time nor the energy to document any of it. Today though, I felt calm, the sun was shining and I was due to visit a friend recuperating in hospital who said he felt like eating pastry. So, in keeping with the season, I made these Festive Savoury Palmiers, managed to photograph them and pack some up before J got to them.  I also stopped to get some fat grapes and squidgy dates before setting off for The Chelsea and Westminster Hospital, which, incidentally is where I had J, sixteen years ago. After a lovely visit, a little wander along the Fulham Road and a restorative macchiato, I met J in Knightsbridge as the afternoon turned to evening. London is looking absolutely stunning in her festive finery. I just love a bit of  sparkle and London is full of it. We wandered around with me stopping to take lots of photos, headed to Soho for a bowl of ramen and finished up by walking through Trafalgar Square before getting the bus home. I am finally feeling festive!

Festive Savoury Palmiers

Harrods, Knightsbridge, Carnaby Street and Regent Street

Festive Savoury Palmiers

Trafalgar Square and Piccadilly Circus

When time is of the essence, it is quite handy to have a few quick recipes up your sleeve and  Savoury Palmiers fit the bill very nicely. They are easy to make and quick to rustle up and you can tweak away at the filling to your heart’s content. Caramelised onions, chopped rosemary and anchovies are a fabulous combination. Sun dried tomato paste, cubes of mozzarella, basil leaves and black olives would also be very nice.

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

Festive Savoury Palmiers

  • Servings: 11 - 13
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 sheet of ready rolled puff pastry – they range from 320 g – 375 g depending on the brand.
  • 300g of sausage meat – either de-skin some sausages, use sausage meat or at this time of year you can use some ready made festive stuffing
  • 1 handful of chopped (cooked)  chestnuts. Save the rest for the sprouts on Christmas Day.
  • 1 finely chopped banana shallot or a medium onion
  • 1 handful of dried cranberries
  • 1 tsp chopped fresh thyme leaves stripped from their stalks
  • 1 Tbsp chopped parsley
  • salt and pepper
  • 1 beaten egg for glazing

INSTRUCTIONS

  1. Preheat oven to 180 C/ 350 F and prepare a baking tray with parchment.
  2. Using a fork or your hand, mix the sausage meat, chestnuts, shallots, cranberries, herbs and pepper (no salt at this stage) in a bowl.
  3. Unfurl the pastry sheet (leave it on the paper in which it comes rolled up) and spread the sausage mixture all over it, as evenly as you can.
  4. Snugly roll up both of the long sides until they meet in the middle. Use the paper to help you get started and don’t worry about the rolls being really tight as the pastry puffs up when it cooks.
  5. Brush the pastry all over with the beaten egg.
  6. Using a sharp knife, cut into approx 1.5 cm slices, laying each one out on the baking tray as you slice.  You might have to re-form them a little on the tray. Leave some room between them as they do spread out on cooking. I managed to get 13 slices out of my roll, including the ends.
  7. Egg wash the pastry again as well as the exposed filling. Don’t skimp on this step as it makes a huge difference to how beautifully burnished they look once they come out of the oven.
  8. Sprinkle over a little flaky sea salt and more pepper.
  9. Bake for 20 mins and let cool a little before serving.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Festive Savoury Palmiers

Festive Savoury Palmiers