Apple and Mincemeat Puffs

This recipe is taken from Leiths Simple Bible and is a lighter alternative to the Mince Pie

Preparation time: 10-15 minutes

Chilling time: 30 minutes

Cooking time: 15-20 minutes

Serves 4

500g puff pastry

1 egg, beaten with ½ teaspoon sugar

½ teaspoon cinnamon

grated zest and juice of ½ lemon

For the Filling

1 Bramley apple, peeled, cored and cut into chunks about 1cm/ ½ inch

120g mincemeat

1. Preheat the oven to 200°C/400°F/gas mark 6
2. Mix the filling ingredients together in a bowl.
3. On a floured surface, roll out the pastry to the thickness of a £1 coin and cut out 4 equal squares, approximately.
4. Put a generous spoonful of the filling mixture into the centre of each square.
5. Dampen the corners of the pastry with the egg glaze and bring them up to the centre, pinching the edges tightly to seal.
6. Put onto a baking sheet and brush with the remaining egg glaze. Chill for 30 minutes.
7. Bake the puff in the oven for 15 – 20 minutes, or until well risen and golden brown. Serve immediately with crème fraîche or brandy butter.