Mrs. Jackson Cooks

Life through food

Easy alternative to mince pies

on November 13, 2010

In the shepherd’s pie post I wrote about the Jalousie I made to follow the pie.  This is a super simple recipe that I’ve been making for years, even when I had a cupboard for a kitchen and no rolling pin!  I used an empty wine bottle instead! Which just goes to show that you don’t need space or utensils, although both are handy.

You can get the shepherd’s pie recipe here

And to be honest, it’s never lasted for mince pies.  Although this time I made double so you never know!  Its delicious with custard or ice cream, or cream, or whatever really!  And great for after sunday lunches in winter (or autumn).   It’s also good for using up apples, that in my case were kindly donated by my uncle. And because of all the apples, I use less mincemeat and more apples than Delia – but adjust for what you happen to have.

It is, as you’d expect, a Delia recipe from her The Delia Collection: Puddings recipe book.  It’s one of the few I actually make from it as most of them are still too intimidating for me.  But I’m getting braver so you never know! I have no idea what Jalousie is, and if you’re wondering too, this is a puff pastry long thin pie a bit like a strudel but less thick and something that usually tastes better warm.

Although I’ve never tried it, I imagine this would be good with dried cranberries or flaked almonds or pecans as well.  But mincemeat is a very simple option and can be found in all supermarkets especially at this time of year.

Delia’s mincemeat and apple jalousie

Serves about 6 – 8 depending on how greedy you are

350g mincemeat

4 small apples (or 2 larger, or 1 cooking apple)

zest of 1 orange (I used orange juice as I’m out of oranges but zest is better)

1/2 teaspoon mixed spice (or throw in a bit of cinnamon, nutmeg, cumin, if you don’t have mixed spice)

2 tablespoons brown rum

375g pack of ready rolled puff pastry (I used M&S rolled puff pastry sheets – even simpler, but the normal stuff is fine too but needs more rolling)

some flour for dusting

1 egg, beaten (or use the egg whites from the shepherd’s pie recipe)

1 tbsp granulated sugar

1/2 tsp cinnamon

  1. Preheat the oven to 200 degrees celsius
  2. core and chop the apples (skin on) into small squares.
  3. Put the mincemeat in a bowl and add the apple pieces along with the orange zest, spice, and rum and mix together well.
  4. Lightly dust a reasonably large surface (your worktop is fine – marble and granite are best as they’re cold).  Dust further than you think as the pastry always goes further than you expect – or at least it does for me!
  5. Unroll the pastry onto the floured surface and roll (dust your rolling pin first too) until quite flat and about 30 x 45cm.
  6. Cut the pastry in half lenthways, so you have 2 long oblongs.  Put 1 half to one side, and with the other roll until a bit longer and wider (by about 2-3 cm).  Then fold in half lengthways and using a sharp knife cut diagonal slits in it from the fold out towards the edges, leaving about 2cm from the edge uncut.
  7. Place the other half on a greased baking tray (as flat as you can find, your grill pan bottom will do fine).  Pile the apple and mincemeat mix on top of the pastry leaving about 1cm round the edges.  You can pile it quite high.
  8. wet around the edges of pastry with a bit of water (you can use your finger, or a brush if you have one)
  9. Unfold the cut pastry oblong and place on top of the mincemeat pressing down so it meets and sticks to the edge of the bottom pastry oblong.
  10. press together hard.  REmove any excess pastry and squeeze the edges together so they’re a little crimped and puffed.
  11. Brush the egg all over the top of it (use a knife if you don’t have a brush), sprinkle with the sugar and cinammon
  12. Place in the oven and cook for 35 minutes or until its puffed and golden and smelling gorgeous.
  13. Serve with custard or ice cream or rum butter/cream and happy Christmas thoughts (all bad ones must be banished at this point).

One response to “Easy alternative to mince pies

  1. […] Jalousie’s (from Delia’s pudding cook book) that I’ve already blogged about here. I’ve made a couple more, one of which I cooked and the other I froze for Scotland.   This […]

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