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Mincemeat palmiers with vanilla ice cream and sherry
Mincemeat palmiers with vanilla ice cream and sherry
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Total Time:
30 minutes
Festive twist on mince pies and sherry for the ultimate party treat.
Ingredients:
  • 1 orange zest of
  • 50 g pecans roughly chopped
  • 1 piece stem ginger (from a jar) finely chopped
  • 325 g mincemeat
  • 1 splash brandy
  • 1 sheet frozen puff pastry from a 425g pack, thawed
  • 1 free-range egg lightly beaten
  • good-quality vanilla ice cream to serve
  • 1 bottle Pedro Ximénez or other sweet sherry to serve
Instructions:
  • Mix the orange zest, chopped pecans, and stem ginger with the mincemeat in a bowl, then add a splash of brandy. Preheat the oven to 220ºC/425ºF/gas 7. Lay the pastry out with a short edge facing you. Evenly spread the mincemeat mixture on the pastry, leaving a 2.5cm border. Brush the pastry border with beaten egg. Roll up the pastry tightly from the edge closest to you. Chill in the freezer for 10 minutes. Trim the ends, slice into 24 rounds, and flatten slightly. Place on baking sheets and bake for 15-18 minutes until golden. Cool on a wire rack. To serve, top each palmier with a small scoop of vanilla ice cream. Serve on top of glasses of sweet sherry.

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