|8oz (225g) puff pastry||2 tablespoons rum or brandy (optional)|
|4oz (110g) mincemeat||Caster sugar (for sprinkling)|
|1 egg white (beaten until frothy)|
- Pre-heat oven to 220°C/425°F/Gas Mark 7.
- On a floured surface, roll out the puff pastry thinly.
- Cut into 4 inch (10cm) squares and cut each square on the diagonal to produce two triangles.
- Mix the mincemeat with the rum or brandy (if using).
- Place a small spoonful of mincemeat on to a triangle (don’t overfill or the pastry will become soggy during cooking).
- Moisten the edges of the triangle with a little water, cover with another triangle and press the edges firmly to seal.
- Brush the top of each triangle with the beaten egg white, sprinkle with caster sugar and make three slits in the top.
- Place on a greased baking sheet and bake for 15 mins or until well risen and golden.
- Cool on a wire rack and eat as fresh as possible.
This could be used as an alternative way of making mince pies. (Note to self, remember for Christmas 2010 - fat chance of that.)