By: Antonia Walls
Meal Type: Desserts
Cook time: 45 Minutes
Servings: Makes approximately 18
A delicious alternative to mince pies which are very simple to make and bake. A great freezer standby too!
Carefully unroll the pastry (keep it on the paper) with the long side towards you and spread the mincemeat in a thin layer all over the pastry. Sprinkle with a little icing sugar.
Roll the long top side of the pastry as tightly as possible into the centre of the sheet and then roll the bottom side up to meet it in the middle. Wrap this ‘sausage’ either in the packing paper or a piece of cling film and transfer to the freezer for approximately 20 minutes until quite firm. This will make slicing much easier.
Remove from the freezer and trim the ends. Brush the pastry with the beaten egg and slice as neatly as possible into 1cm pieces. Lay these on a lined baking sheet (you will need to cook in batches, or use two baking trays). Sprinkle with a little more icing sugar.
Bake on the third runners of the roasting oven for approximately 10-12 minutes, rotating the tray halfway through the cooking time. The palmiers are ready when the pastry is puffed and golden.
- Leave to cool on the tray for a minute or two before removing with a palette knife to a wire rack. Delicious served warm or at room temperature. Dust with icing sugar before serving.
Aga Range Cooker Tips:
- The roasting oven is hottest at the back and towards the centre. Always rotate bakes half way through the cooking time to ensure an even bake.
- To freeze, you can either freeze the rolled up pastry whole and slice as required or slice and freeze on a baking tray. Once the slices are frozen you can transfer them to a freezer bag and defrost as many slices as you want at a time.
- If using a basic mincemeat, add a little more oomph by sprinkling over some orange zest, extra chopped nuts or finely chopped stem ginger.
"I am Antonia Walls, a keen family cook who is passionate about the Aga way of life. I live in the beautiful Cotswolds with my husband, two energetic and endlessly hungry young boys and two greedy labradors. Our cooker is the heart of our home and I’m never happier than when leaning against it’s comforting warmth! I love developing flavour-packed recipes from around the globe and am a huge fan of ‘hands-off’ one pot dishes."