Christmas is that time of year when driven by either guilt of not calling before or genuine festive feelings, you find your home invaded by a random series of unannounced guests. Among these guests one in particular can be found. She is what I like to call ‘The Bree Van de Kamp’ and she lives in every estate across the country. She is perfectly turned out, bakes as easily as she breathes and her house smells of honey and cinnamon all year round. She is irritatingly cheerful and sometimes you want to punch her. You don’t however want to be caught short if she knocks on the door carrying a basket of perfectly baked muffins.
So if you spot Bree wandering towards your door here’s what you do. You run to the kitchen, fire up the oven and grab your Jus Rol from the freezer (I suggest you always keep a roll on hand as it covers all sorts of culinary emergencies). Let her in of course and offer her tea in the good cups (non-chipped ones). Tell her you just happened to be making a batch of pinwheels which will be ready in 15 minutes. Follow the instructions below, hide the pastry box and if you happen to burn the pinwheels simply dust the life out of them with the icing sugar.
Then sit back all smug in the knowledge that she didn’t get the better of you. Tip: actually read up on how to make puff pastry because she is the type to ask and after all the above lies you don’t want to get caught out just as you hoosh her out the door.
(Recipe serves 12-15)
- 1 pack of Jus-Rol rolled puff pastry sheets
- 400g mincemeat (various varieties available in supermarkets)
- One apple, grated
- 1 egg beaten – to glaze
- Icing sugar
Tip: Leave your pastry at room temperature, which makes it easier to work with and it’s less likely to crack.
- Preheat your oven to 220°C OR 200°C for a fan assisted oven.
- Roll out the pastry.
- Spread the mincemeat evenly over the surface, leaving just a small gap around the edges. The mixture will smooth out to the edges as you roll it.
- Sprinkle the grated apple over the mincemeat.
- Gently roll the pastry into a log shape.
- Cut into even slices. One large sheet should give you about 12-15 pinwheels when sliced.
- Place flat on a baking sheet and brush the sides and top with egg wash.
- Cook for about 12-15 minutes or until puffed and golden.
- Sprinkle with icing sugar and serve when still warm.