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Mincemeat Pinwheel Tartlets

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mince pies

Mincemeat Pinwheel Tartlets
 
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Serves: Makes 1 dozen
Ingredients
  • 1 cup store-bought mincemeat
  • ¼ cup dried cranberries
  • 2 teaspoons brandy
  • ¼ teaspoon finely grated orange zest
  • 1 sheet frozen puff pastry from a 17.3 ounce box, thawed
  • Flour for rolling dough
  • ¼ cup chopped pecans
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 400. Mix mincemeat, cranberries, brandy, and zest in a small bowl; set aside.
  2. Sprinkle work surface with flour; unfold pastry and roll along fold lines to a 15- by 10-inch rectangle. Cut pastry into 9- and 6-inch rectangle. Using a 2-inch cutter, form twelve pastry circles, placing them about 2 inches apart.
  3. Spread mincemeat over remaining sheet of dough, leaving a ½-inch border. Roll into a tight log, moistening the inside pastry border so that once the pastry has been rolled there’s a tight seal. With a serrated knife, cut pastry into twelve ¾-inch thick slices, wiping blade clean after each cut. Set a pinwheel over each dough circle. Bake until crisp and golden brown, about 25 minutes. Serve warm.

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

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