Christmas Mincemeat and Apple Jalousie

A great alternative to the Christmas mince pie or pudding


400g/14oz mincemeat

1 small Bramley apple or a dessert apple

Handful of dried cranberries, roughly chopped

Handful of crushed walnuts

1 teaspoon cinnamon

2 tablespoons rum or brandy

500g/1lb ready-made all-buttered puff pastry

2 tablespoons milk

Dusting of granulated sugar

1 tablespoon icing sugar for dusting


1. Place the mincemeat into a large bowl, then quarter the apple, cut away the core and chop it fairly small with the skin on.

2. Stir into the mincemeat the apple, cranberries, crushed walnuts, cinnamon and rum, till the mixture is well combined.

3. Lightly flour a work surface and roll out the puff pastry to a large rectangle, then cut in half.

4. Take one piece of pastry (base), roll out again to fit the length of the parchment-lined baking tray, pricking all over with a fork.

5. Pile on the filling leaving a one-inch border to brush with a little milk.

6. Take the other piece (lid), roll out slightly longer than the base, and fold in half length-ways.

7. Using a sharp knife, cut the pastry from the fold side at one-inch intervals all along, leaving a small border at the ends and side.

8. Carefully unfold the pastry and place on top of the mincemeat, and using your thumbs press the edges all around to seal in the filling.

9. Trim the pastry neatly with a sharp knife at the sides, and chill for 30 minutes before glazing and sprinkling over a little granulated sugar.

10. Bake in a preheated oven 180c/Gas Mark 5 for 30-35 minutes until golden brown in colour.

11. When ready for serving, sifted over the icing sugar and cut up into slices, dolloping over brandy sauce, custard, single cream or ice cream for the kids.