OOhhh..from the moment I saw Jamie's Christmas Special..I knew I had to try his mincemeat tarts.
Primarily because I thought they were a thing of beauty..
And Secundo..because I had never tried Mincemeat.:)
I am so glad I tried these..
They were not as easy for me.. as for he..
and I use Filo and Puff pastries regularly..
His Filo..must be so fresh..as in "just made".
Mine..is usually bought frozen.sometimes fresh,if it's available..today it was frozen.
I love everything about this recipe..
I was grateful to find President's Choice Mincemeat.
I really am not one for pre -packaged..canned etc..
Except for St-Hubert BBQ Sauce:)
And some Sweet Baby Ray's USA Rib sauces..:)
But Jamie recommended.. pre-made:)
So I used that and added dried cranberries,nuts,grated orange peel,etc..
Almonds and Icing Sugar sprinkled on top..
Slid them in the oven..
And lo and behold..
..my angels got wings~
I am really glad my first mincemeat tart recipe turned out to be so delicious.
Of course.. I knew it..It was Jamie's Recipe..No pepper in mine:)
Here is the recipe..
1 package bought puff pastry
8 sheets filo pastry
1 jar good fruit mincemeat(President's Choice..was very good)
Roasted Chestnuts..I used walnuts
Icing sugar..before and after baking
Roll out puff pastry to about the size of a teatowel. Spread mincemeat all over. Chop chestnuts..or nuts and scatter over. Scatter on dried cranberries,orange peel.. Roll pastry from long edge into a tight roll. Cut roll into rounds about 3/4" thick.
Take a 12 hole muffin tin. Lay out enough filo pastry to cover the same area as the muffin pan, brushing with melted butter. Lay on a second layer, overlapping joints, and again brushing with butter. Pick up the double sheet you have made, and lay it over bun tin.It has to be bigger..longer and wider than the muffin tin..Allow for making the holes.. and packaging:)
Take the pastry that was at the end of your "puff pastry roll" and use it to push filo sheet down into the muffin pan holes. Place one slice from the puff pastry roll in each muffin pan hole. Scatter with a little more icing sugar,and sliced almonds.
Bake in a pre-heated oven ap 350 F for about 20 mins** or until golden brown, risen and crisp.
Remove from oven, allow to cool slightly, Put cooling tray on top
and invert - remove bun tin. Put another cooling tray on top, and turn back over. Scatter more icing sugar on top, and break off individual mince pies.
* My notes..I baked 10 mins longer..my puff pastry needed it.
I had to patch my Filo as when I indented it..it broke..that's why I say.. fresh fresh filo may be the answer.
But Filo patches up beautifully.
You can hide a multitude of sins w/ it!
I added chopped nuts instead of chestnuts..
and grated orange peel all over:)before rolling..on top of the mincemeat.
I watched the video on Youtube to refresh my memory of his Christmas Special.
It really is so good.
I am definitely making this again and again.
Little Flights Of Fancy~
Thank you Jamie.