- Mincepie Wreath with Orange Frosting and Christmas Cake
Mincepie Wreath (adapted from Delicious Mag 2010)
Yummy mince pies in swirls……
1 kg puff pastry
flour for dusting
75 g dried blueberries
75 g dried cranberries
25g flaked toasted almonds
juice one orange
1 medium free range egg, lightly beaten
8 tbsp icing sugar
Preheat the oven to 200C/fan 180C/gas6. Unroll the pastry on a lightly floured surface.
Mix mincemeat with the dried blueberries, cranberries and half of the orange juice. Then carefully fold in the flaked almonds. Spread a layer of mincemeat over one of the pastry, leaving a 2cm boarder.
From the long side nearest you, roll up the pastry, not too tightly. Brush all over with beaten egg. Slice into rounds about 2-3cm thick and place on a baking sheet, cut side upwards, butting them together to make a round wreath shape. Chill in the fridge for 20 minutes.
Remove from the fridge and bake for 20-25minutes until golden brown and puffy. Remove to a wire rack to cool a little.
Mix the icing sugar with enough of the remaining orange juice to make a thin icing and drizzle over the mincemeat puffs then serve whist still warm, if you can. You can always reheat later.
Delia’s Christmas Cake – Though reluctant to use this sort of product. (I find all the little packets of things to open inside a right faf and pointless. I’d rather just weigh them out.) My sister Jane had bought this pack from Waitrose for mum cause she’d seen it on telly and I promised to make it. I pressed in the extra brazil nuts and glace cherries, (A tub of glace cherries and 100g brazil nuts) about an hour and a half before the end. I drizzled with the orange frosting as above in Christmas Wreath. Everyone said it was a lovely cake. I thought it lacked some umph.