Mincemeat and Cranberry SliceDownload
Pre heat the oven to 180c Fan Gas 6. Put a baking sheet in to heat up.
Lightly flour the work surface and roll out the puff pastry to a 30x45cm rectangle, then place on a sheet of baking parchment. In a bowl mix together the cranberries, cinnamon, mixed spice, sugar, lemon zest and mincemeat.
Place the pastry in front of you with the short edge nearest to you. Spread the mixture in a line down the middle about 12cm wide, leaving 2cm of pastry free at the top and bottom.
To create the lattice pattern, start at the top of the pastry and cut 1.5-2cm wide horizontal strip of pastry on either edge of the mincemeat filling about 1.5cm in from the filling, then cut another 1.5-2cm strip, so you are creating a pattern like the teeth of of a comb.
Repeat until you get to the bottom of the pastry, you will need to cut out the final strip and dis-gard. Fold the top and bottom flaps of pastry up and over the filling, then fold the stripsof pastry diagonally over the filling until you reach the bottom, creating a lattice pattern.
Chill the slice for 20 minutes, then brush with the beaten egg and sprinkle with the extra sugar. Slide the mincemeat slice from the baking parchment onto the hot baking sheet , place back into the oven and bake for 20-25mins until golden brown on the top
Leave to cool for 5 mins before serving. Great served with Vanilla bourbon ice cream.
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