This will be my last recipe with filo pastry for the moment. It’s been really great to know that a readymade filo pastry can be used to create many delicious recipes and it does look pretty as well.And also as far as the ingredients that goes in for manufacturing the filo pastry is concerned , this can be good as vegan food as well.
I have been eating the mincemeat pies but boxed and store bought which I do get from M&S here .Of course its vegetarian though, as they use various assorted dried fruit mixture as meat replacement.
However when I was working with filo pastry , I searched on the internet about filo pastry and dried fruit mixture. I came across many recipes that look quite like pinwheels.So below recipe that got formulated at the end, is the adaptation of many recipes out there in net.
I have spiced it up with whatever ingredients I had in my pantry at the time of making them.So, a different flavor was quite evident.And also I had some left over dried fruit mixture even after I made Christmas Cake and Cous-cous and dried fruit stuffed chicken breast.
This was another great hit with my family.
Now to the recipe
Dried Fruit Mincepie pinwheels
- 1 packet Jus Roll long puff pastry
- ½ cup of caster sugar
- pinch of red pepper powder
- 2 tsp of cinnamon powder
- 2 tsp of nutmeg powder
- About 2 tsp of mixed spice powder
- 1 cup of assorted dried fruit mixture
- Preheat oven at 180 Deg C.
- Now sprinkle sugar and some flour over your working area.
- Roll out the thawed puff pastry to more about 1-2 inch further long but still in rectangular shape.
- Now sprinkle nutmeg powder+cinnamon powder and some caster sugar evenly over the rolled pastry.
- Use the rest of sugar to coat the dried fruit mixture very well. Add in mixed spice powder and red pepper powder.
- Place the dried fruit mixture on one side of the pastry. If you wish you can finely chop the fruit mixture and then add it.
- Now start folding the pastry so that it ends up being a long sausage sort of shape. Seal the other end with some milk or water.
- Put this into refrigerator for about an hour.
- Take out and again sprinkle some flour and sugar evenly over it.
- Cut it into rounds of equal sizes of about 1 inch thick. You can make them little bit more fat of about 3 inch or even more thin.
- Transfer them over the baking tray. Bake those 30 mints or till barely golden.
- Take out and let it cool.
- Serve hot or cold with cream or honey or whatever way you prefer.
- You can add muscavado sugar in place of normal caster sugar to increase the shell life.
- I have added red pepper powder to spice up little bit, but if you don’t like it then skip it.
Have a Nice weekend friends