Jar of Fruit Mince
Puff Pastry
Filo Pastry
Butter
Icing Sugar to dust
Two muffin trays (12 muffins each)
Jamie Oliver added these extra ingredients (I was too lazy)
Dried Blueberries or Cranberries
Zest of Clementines
Splash of Sherry or Brandy
Flaked Almonds
Egg, beaten
Pre Heat Oven 200c *
Roll out the puff pastry into a 20x40cm square**
(Jamie combined the fruit mince, dried berries, zest and brandy)
Thinly spread the fruit mince over the pastry, leaving a 1cm gap around the edges
Tightly roll up the pastry, lengthways, like a swiss roll
Wrap in cling wrap and place in the fridge to firm up
Butter one sheet of filo pastry with the melted butter then place another sheet on top
Now butter this top sheet of filo pastry
Place both sheets (now stuck together) butter side down onto a muffin tray and ease the pastry into each hole. (you may need to repeat this to cover the whole tray depending on the size of your sheets of pastry)
Brush with melted butter again (this would not have been done yet as the bottom of the sheets are now facing upwards)
Repeat for the other tray
Take the puff pastry roll out of the fridge and cut into 24 slices with a sharp knife
Place each slice, flat side down into a filo lined hole.
Brush with egg***
(This is where Jamie then sprinkled the top of each pie with the flaked almonds)
Bake in the oven for about 25mins until cooked and golden brown
Leave to cool, then crack the individual pies out of the trays
Dust with a little icing sugar before serving
* I lowered oven temperature as I was using fan bake
** I used pre rolled sheets of puff pastry, doubled the thickness of each sheet by sprinkling one sheet with water placing another on top and then gently rolling them together. To get the length required I then joint two (doubled up) sheets together side by side, then trimmed down to size.
*** I dont think I will bother to brush with egg next time as the filo turned out quite dark
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