Mincemeat & pecan palmiers

Mincemeat & pecan palmiers

Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite

Difficulty and servings

Easy

Makes 20-24

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Plus chilling
Vegetarian Freezable

Vegetarian

Freezable if using fresh puff pastry

Method

  1. Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.
  2. Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.
  3. Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.
Try

Making ahead

Wrap the filled pastry in cling film and freeze for up to 1 month. Slice while still frozen and bake at the same temperature for an extra 5-10 mins.

Making for veggies?

Make sure you use vegetarian mincemeat.

Per palmier

91 kcalories, protein 1.0g, carbohydrate 13.0g, fat 5.0 g, saturated fat 2.0g, fibre 0.0g, sugar 8.0g, salt 0.1 g

Recipe from Good Food magazine, December 2006.

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Latest comments and suggestions

  • Binder photo Pat

    13 December 2007

    Pat commented on this recipe

    Imade these last year the first batch were eaten instantly so I made up several batches and froze them and just got them out when nescesary.Ialso made al a large batch for a church service at christmas and they proved very popular not like a normal mincemeat offering.I do however put more mincemeat in than your recipe suggests as I thought it was a bit stingy.

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  • Binder photo susan

    17 July 2008

    susan commented on this recipe

    Beautiful palmiers,they are a little bit like danish pastries. I used extra mincemeat as it helped to make them more moist. When they were cooked i brushed them with warm maple syrup,i also used homemade mincemeat which i had left from christmas.

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  • Binder photo Erica

    09 December 2008

    Erica rated and commented on this recipe

    5 stars

    these were really nice! tasted very much like danish pastries which went down well in my house (: i didnt have enough mincemeat so made the filling out of raisins, nuts and golden syrup-all seemed to turn out okay. yum yum yum.

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  • Binder photo lisa

    16 December 2008

    lisa commented on this recipe

    I also made these last year, for the grown-ups! i added extra mincemeat and maple syrup. My husband has just asked for them again so had to look for the recipe

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  • Binder photo clairu-claira

    22 December 2008

    clairu-claira commented on this recipe

    these are gorgeous! i would make and eat these all day and be quite happy!!

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  • Binder photo jo62

    15 February 2009

    jo62 rated and commented on this recipe

    1 stars

    Awful! Burnt tasting mincemeat on outside, soggy on the inside. Will stick with traditional mince pies in the future!

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  • Binder photo Frannylou

    21 July 2010

    Frannylou commented on this recipe

    I was looking for a savoury palmier and came across these little beauties! Sound fab so will deffo make these for christmas but until then i've decided on my own recipe of pesto, breadcrumbs, garlic and parmesan. When ive rolled them i will add extra parmesan half way through cooking...can't wait!!!

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  • Binder photo Cherry ontop

    02 January 2011

    Cherry ontop commented on this recipe

    These are a lovely change from mince pies at Christmas but I found the 15 mins to cook was just a little too long so keep your eye on them.

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  • Binder photo Cherry ontop

    02 January 2011

    Cherry ontop rated this recipe

    4 stars

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  • Binder photo Pelupi

    12 December 2011

    Pelupi rated and commented on this recipe

    3 stars

    Nice change from mince pies. Worked a treat

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Difficulty and servings

Easy

Makes 20-24

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Plus chilling
Vegetarian Freezable

Vegetarian

Freezable if using fresh puff pastry

Crisp and buttery

Ingredients

  • 200g mincemeat
  • handful pecan nuts, chopped
  • 1 tsp ground cinnamon
  • 3 tbsp maple syrup
  • plain flour , for dusting
  • 250ml puff pastry , preferably all butter
  • icing sugar , to serve
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Per palmier

91 kcalories, protein 1.0g, carbohydrate 13.0g, fat 5.0 g, saturated fat 2.0g, fibre 0.0g, sugar 8.0g, salt 0.1 g

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