Benjamina Ebuehi’s mincemeat frangipane turnovers | The sweet spot
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A nutty and enticing Christmassy alternative to mince pies that just begs to be devoured with a hot cuppa. A pack of puff pastry provides endless inspiration for quick, last-minute desserts, and I almost always have one in the freezer, ready to defrost. Here, I’m transforming it into turnovers filled with an easy almond frangipane and spoonfuls of mincemeat. If you’ve had your fill of mince pies, but still have some mincemeat to use up, these make for a great pudding, especially if served with custard or cream.
![[Benjamina Ebuehi]](https://i.guim.co.uk/img/uploads/2021/01/27/Benjamina_Ebuehi.png?width=75&dpr=1&s=none&crop=none)
Prep 10 min. Cook 50 min. Makes 6. 1 sheet ready-rolled puff pastry (320g). 1 egg, beaten, to egg wash. A handful of flaked almonds. Icing sugar, for dusting. Cream or custard, to serve. For the filling. 90g softened unsalted butter. 80g golden caster sugar. Zest of 1 orange.
1 large egg. 80g ground almonds. ½ tbsp plain flour. A pinch of salt. 3 tbsp mincemeat. Heat the oven to 200C (180C fan)/390F/gas 6, and line two large baking trays with greaseproof paper. Beat the butter, sugar and orange zest in a bowl until pale and creamy, then mix in the egg, followed by the ground almonds, flour and salt, to make a thick batter.
Unroll the pastry sheet and cut it into six even squares. Put each square on the baking trays, leaving a little space between them. Spoon or pipe the almond filling on to one half of each square, leaving a ½cm border clear around the edges, then top each one with half a tablespoon of the mincemeat.
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