Mincemeat & pecan palmiers

Mincemeat & pecan palmiers

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(5 ratings)

Prep: 20 mins Cook: 15 mins Plus chilling


Makes 20-24

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

Nutrition and extra info

  • Freezable if using fresh puff pastry
  • Vegetarian

Nutrition: per palmier

  • kcal91
  • fat5g
  • saturates2g
  • carbs13g
  • sugars8g
  • fibre0g
  • protein1g
  • salt0.1g
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  • 200g mincemeat
    Deep-filled mince pie cut up



    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • handful pecan nuts, chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tsp ground cinnamon
  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • plain flour, for dusting
  • 250g puff pastry, preferably all butter
  • icing sugar, to serve


  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.

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Comments, questions and tips

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dreamweaver's picture
21st Feb, 2016
Mine did not quite turn out like this. I think I need pictures!
12th Dec, 2011
Nice change from mince pies. Worked a treat
2nd Jan, 2011
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.
21st Jul, 2010
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!!!
15th Feb, 2009
Awful! Burnt tasting mincemeat on outside, soggy on the inside. Will stick with traditional mince pies in the future!
22nd Dec, 2008
these are gorgeous! i would make and eat these all day and be quite happy!!
16th Dec, 2008
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
9th Dec, 2008
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.
17th Jul, 2008
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.
13th Dec, 2007
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.
22nd Nov, 2016
The ingredients list says "250ml puff pastry"! Presumably you mean 250g?
goodfoodteam's picture
28th Nov, 2016
Absolutely! Apologies for the confusion.
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