Bramley apple and mincemeat puff parcels
Tangy, melt-in-the-mouth Bramley apples stuffed with festive mincemeat and wrapped in sugar and cinnamon dusted flaky pastry.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 2 Bramley apples
- 8 tsp mincemeat
- 1 pack of ready rolled puff pastry
- 1 egg
- 1 tbsp demerara sugar
- 1 tsp cinnamon
Preheat the oven to 190C (170C fan/375F). Peel the Bramley apples and cut them in half along their equator. Remove the cores.
Unroll the puff pastry and divide into quarters.
Place an apple half on the centre of each rectangle of puff pastry.
Fill the cores of each apple with mincemeat.
Wrap the apples up in the pastry by folder the corners into the middle, stretching the pastry a little if necessary to completely seal the parcel.
Mix the egg with a splash of water to make an egg wash, then brush the parcels all over.
Sprinkle each parcel with sugar.
And a pinch of cinnamon.
Bake on a greaseproof sheet for 20-30 minutes until golden brown, then serve hot. They're amazing with a drizzle of cool double cream.