An easy recipe for sweet mincemeat pinwheels with puff pastry. Prepared in advance with either frozen or fresh puff pastry, they're the ultimate last-minute holiday party food.
Mincemeat Pinwheels - Lighter and Quicker than Mince Pies
'Tis the season for festive treats and indulging in all things sweet and savory. But with the hustle and bustle of the holidays, finding the time to bake can be a challenge. Fear not, for here's a delicious solution that will have everyone at your Christmas gathering asking for your secret recipe. Introducing sweet mincemeat pinwheels with puff pastry - a lighter and quicker alternative to traditional mince pies.
Mincemeat always causes confusion with French friends - especially my French husband, Antoine, who doesn't believe these are sweet. Mincemeat isn't savoury and filled with minced beef. The mix-up happened over time, since the 'mince' in mincemeat goes back to the Middle Ages, and refers to something being chopped up finely. In this case, dried fruits and nuts.
This recipe uses the No-Suet Vegetarian Mincemeat. It's so quick and easy to make plus there's no need to mature it for long.
Puff Pastry Mincemeat Pinwheels - Prep Ahead of Time
Pinwheels perhaps look difficult to make but they're so quick and easy - especially with ready-made store bought puff pastry that has already been rolled out. If in a block, take a rolling pin and roll until as thin as you can make it.
The best part is they can be made ahead of time - up to 3 weeks in advance if you use fresh puff, not previously frozen. If using defrosted frozen puff, then the pinwheels can be prepared 1-2 days ahead or the night before.
Pick good quality puff pastry and 'pure butter' (pur beurre in France). Most brands wrap the pastry in baking paper.
Should Frozen Puff Pastry Be Thawed Before Baking?
For making these pinwheels 2-3 weeks in advance, it's best to use fresh puff pastry.
If you only have frozen, no worries! Just remember frozen puff pastry has to be thoroughly defrosted before preparation. Unlike the fresh puff, roll up the pinwheels and chill in the fridge instead of setting in the freezer. NEVER re-freeze defrosted puff pastry.
When ready to use, either versions are easier to cut into slices with a sharp knife - then bake.
How to Make Puff Pastry Mincemeat Pinwheels
First blitz the mincemeat to a smooth paste by adding a couple of tablespoons of apple or orange juice. This will make it easy to spread.
Roll out the ready-prepared puff pastry on its paper on a baking sheet. Stretch it out to remove any kinks, folds or creases.
Spread the mincemeat paste on thinly and evenly all over - right to the edge.
Roll her up and freeze, rolled in the baking paper (or chill if previously frozen/defrosted). At this point, you can leave in the freezer if you plan to serve them up to 3 weeks in advance.
Remove from the freezer then cut thin slices (2cm/0.8 inch) with a sharp knife. Space out on the baking paper.
The pinwheels don't need to look perfect, as they'll spread out and pretty up in the oven. As baking puff pastry is pretty quick, bake for about 15 minutes until golden.
We're ready to party!
Savoury Pinwheels
Try savoury pinwheels! Great for pre-dinner apéritif bites using pesto or tapenade.
- Make them with this nettle pesto, for example. I'm sure nobody will guess the taste of nettles! Vibrant green and great for St Patrick's day or Christmas.
- With red pepper pesto.
- Delicious also using broccoli hummus.
- Use the mushroom/truffle paste from this mushroom macaron recipe.
More Sweet Party Finger Foods
More sweet finger foods to party, but low in sugar:
- Financiers - little French buttery teacakes made with almonds.
- Coconut macaroons - mini, toasted morsels done the French way.
- Mendiants - French traditional disks of chocolate with dried fruits and nuts.
- Snowballs - vegan, festive and healthy no-bake bites with coconut.
- Salted caramel macarons - the ultimate patisserie treat from Paris!
Mincemeat Pinwheels with Puff Pastry
Ingredients
- 230 g (8oz/1 pack ready-rolled) Puff Pastry (ready-made 'pure butter') (ensure it's thinly rolled)*
- 180 g (6oz/ about a cup) Vegetarian Mincemeat (see recipe link in NOTES or good quality shop-bought)
- 30 ml (2 tbsp) apple or orange juice
- 2 teaspoon icing (confectioner's) sugar optional, for dusting
Instructions
- Using a food processor or a hand blender, liquidise the mincemeat adding the apple (or orange) juice to make it easily spreadable.
- Unroll the chilled puff pastry, keeping it on its parchment paper on a baking sheet. Spread on a THIN (this is important, otherwise it could be messy later!) layer of mincemeat evenly over the pastry.
- Carefully roll the pastry over on itself, then wrap up the thick roll in parchment paper. If not previously frozen, chill in the freezer for 30 minutes, otherwise chill in the fridge for about an hour (this makes it easier to cut later).*
- Preheat oven to 200°C/180°C fan/400°F/Gas 6.
- Using a sharp knife, cut slices of about 2 cm (less than an inch) on the baking sheet covered in parchment paper or silicone mat. Bake for 10-15 minutes, depending on their size or until golden.
- Leave to cool for 5 minutes, transfer to a wire rack and dust with icing sugar.
Notes
- For frozen puff pastry, defrost thoroughly first and do not put back in the freezer. Chill the roll for about an hour instead in step 3.
- For fresh puff pastry, the roll with mincemeat can freeze raw for up to 3 weeks stored in a sealed bag or container.
This recipe was first published 14 December 2016 but is now completely updated.
Jane
These were a real treat and so easy to make. Enjoyed them with girlfriends and mulled wine - they thought I’d bought them, they looked so good! Thanks for the tips.
Jill Colonna
Sounds like a fun time together, Jane. So glad you all liked them! Thanks for popping back in to tell us and have a lovely Christmas.
Christina | Christina's Cucina
I just love this idea, Jill! Trader Joe's has all butter puff pastry back in stock (this time without sugar-who puts sugar in puff pastry?!) If I've made enough mincemeat, we'll have to give these a try!
Jill Colonna
Thanks and agreed - normally there's no sugar in puff, that's why I use it so much for my savoury nibbles like this, Christina.