- 400g mincemeat
- a couple of tablespoons of booze, I used apricot brandy (which I'd used to make the mincemeat)
- zest of an orange
- 375g puff pastry
- one medium bramley apple, peeled, cored and chopped finely
- one egg
- a tablespoon of granulated sugar mixed with 1/2 teaspoon cinnamon
- Mix the mincemeat, the zest, the apple and the booze in a bowl.
- Split your pastry in half and roll out two rectangles about 15x45cm big.
- Place one of the rectangles on a baking tray and place the mincemeat mix on top, leaving a good 2cm margin of pastry.
- Take the other pastry rectangle, roll it out a little bigger. Fold it in half and make slits about 3cm apart, 3cm from the folded edge.
- Back to the baking tray. Brush the pastry left showing with a little water. Place the slit pastry on top (open it up).
- Crimp the edges. Brush the whole thing with beaten egg, then sprinkle the sugar-cinnamon mix on top.
- Bake in the oven at 200degrees C for 30min.
Enjoy as it is, or with a little bit of cream/ custard/ ice cream. It's delicious and really not all that bad for those January hips. Hey, it's still winter so we need a little comfort food right?!