Christmas Calendar 2013 Day 22 - Apple & Mincemeat Puffs

I have located this specific recipe on Apple & Mincemeat Puff in the monthly magazine Country Living issue October 2013. I made three changes to the recipe, besides from the making the serving size smaller, so instead of 4 servings, you are getting 6 servings. First change is, that I used a clemintine instead of lemon, as I had no lemon in kitchen, when I was cooking these puffs. Second changes was, that I used less of the ready-to-use puff dough, as the roll is very thinly rolled here in Denmark. And third and final change, that I used mu own home-made cinnamon sugar instead of mixing sugar and cinnamon together specifically for these puffs.

This Christmas treat is very, very easy to make as you working to ready-to-use ingredients to make this home-made treat. However, here a few days before Christmas we can all need an easy fix, if we are having guests coming around to say Merry Christmas.

Apple & Mincemeat Puffs a la Country Living: - 6/8 servings

• 270 g puff pastry - ready-to-use
• 1 egg
• 1 teaspoon cinnamon sugar
• ½ organic clemtine - zest and juice
• 1 apple - peeled, cored and cut into chunks
• 120 g mincemeat

1. Mix the apple and mincemeat together in a mixing bowl.
2. Roll the puff pastry out and out into 6 equal squares. The height of ouff pastry is 3-4 mms.
3. Place a spoonful of the filling mixture into the centre of each square.
4. Damp the corners of the puff pastry with the egg glaze and bring them together, pinching the edges tightly to seal.
5. Place a baking tray covered with baking paper.
6. Place cold for 30 minutes.
7. Brush with the remaining egg glaze.
8. Heat the oven (conventional) to 200'C.
9. Bake the puffs in the middle of the oven at 200'C for 15-20 minutes, until they are well risen and golden brown.
10. Serve warm.