“This memorable party piece is inspired by the classic mince pies and sherry Christmas combo ”
- 1 orange , zest of
- 50 g pecans , roughly chopped
- 1 piece stem ginger (from a jar) , finely chopped
- 325 g mincemeat
- 1 splash brandy
- 1 sheet frozen puff pastry , from a 425g pack, thawed
- 1 free-range egg , lightly beaten
- good-quality vanilla ice cream , to serve
- 1 bottle Pedro Ximénez or other sweet sherry , to serve
- In a bowl, mix the orange zest, chopped pecans and stem ginger into the mincemeat, then add a splash of brandy. Set aside.
- Preheat the oven to 220ºC/425ºF/gas 7. Lay the pastry on a clean work surface with a short edge facing you. Spread thinly and evenly with the mincemeat mixture, leaving a 2.5cm border of pastry along the short edge furthest away from you. Brush the pastry border with a little beaten egg, then, from the edge nearest to you, roll up the pastry tightly like a Swiss roll. Wrap in cling film and pop in the freezer for 10 minutes to firm up.
- Unwrap the pastry and cut off and discard the ends to neaten. Slice into 24 rounds, then lightly flatten each one. Using a fish slice, transfer to 2 non-stick baking sheets, spaced apart. Bake in the oven for 15–18 minutes, until cooked through, puffed and golden brown. Place on a wire rack to cool.
- When you’re ready to serve, spoon a tiny blob of vanilla ice cream onto each mincemeat palmier. Fill a tray with glasses of good sweet sherry and place a palmier on top of each glass.
Source: Jamie Oliver