After yesterday’s blog post, I had a little notification pop up on my WordPress app informing me that it was actually my 1000th post which feels like something of a milestone! I can flit between hobbies but I am so pleased I have actually stuck with this one as it brings me real happiness to write blog posts. I know my photography is not the slickest, and there is the occasional spelling mistake or two, but I do love looking back on what I have written and seeing how much things have changed.
Today, I wanted to share a really easy festive baking recipe that is a twist on a classic mince pie and would make a perfect breakfast pastry if you have family staying over Christmas.
A sheet of puff pastry (feel free to make your own but I always buy puff pastry!)
A jar of mincemeat (again, you can make your own. I bought some from Sainsburys and jazzed it up with some extra cranberries, mixed peel and a dash of orange liquor)
How to make it
- Preheat your oven to Gas Mark 4/ 180°C
- Roll your pastry out on a floured surface
- Spoon over the mincemeat, leaving a gap of about an inch the whole way round
- Gently but firmly roll the pastry up into a swiss roll-style log
- Slice into rounds about 2cm thick
- Put each round between a sheet of greaseproof paper and lightly flatten with a rolling pin or your palm
- Place the slices onto a baking tray lined with greaseproof paper
- Bake for around 20 minutes until golden brown
These went down a treat with my colleagues and were tasty warm and once cold. The filling can catch and caramelise on the bottom if you’re not careful so make sure they don’t overcook and burn.