Makes 18
INGREDIENTS
- 320g ready-rolled puff pastry sheet
- 2 tsp milk
- 275g mincemeat
- 2 tbsp flaked almonds
- 75g icing sugar (plus extra for dusting)
- 2 tsp lemon juice
METHOD
1 Unroll pastry and cut in half lengthways. Cut 9 triangles per strip, each 7cm across bottom and about 12cm at sides. Reserve trimmings.
2 Arrange the triangles on 2 baking trays lined with baking paper. Score a line around the triangles to make a thin border.
3 Cut a small square out of leftover pastry and press on to the base of each triangle for a trunk.
4 Brush the border and trunk with milk. Chill. 5 Preheat oven to 200 ̊C/Gas Mark 6.
6 Spoon a heaped teaspoon of mincemeat on each triangle. Carefully spread inside the border. Scatter almonds over.
7 Bake for 20 minutes until crisp and golden. Leave to cool on a wiore rack.
8 Mix the icing sugar with the lemon juice and 1 tsp water. Drizzle icing at the pointed end of the trees and a little further down to look like snow. When set, dust with icing sugar.
TIP: Prepare one tray of trees and bake them while you prepare the other tray. If the mincemeat slides off trees while baking, quickly pile it back on as soon as they are out of the oven. These will keep for three days in an airtight container.
Recipe from 2022 Dairy Diary