Glynn Purnell's Mince Log Recipe


-1x 15 inch by 4 inch sheet of rolled out all butter puff pastry


-1 medium jar mince meat

-150g griottine cherries – drained

-150g diced dry apricots

-1x lime – zested

-½ lime juiced 

v     Mix all of the above then add 

-4 shredded basil leaves

-1 pinch of Allspice


-1 beaten egg with a splash of double cream

-Granulated sugar for sprinkling 

v     Spoon the mince meat mixture into the middle of the puff pastry sheet emulating a sausage roll 

v     Egg wash the puff pastry to aid sticking 

v     Roll the pastry up around the mince meat, trim off excess. 

v     Egg wash the pastry, snip and pinch with scissors for a sprinkled effect

v     Sprinkle with sugar 

v     Cook in a pre-heated oven at 200ºC for 15-20 minutes until pastry is golden brown and cooked through 

v     Rest for 10 minutes, slice and enjoy or tear and share!

Here's Glynn giving a masterclass of the recipe with Ed & Rachel! Enjoy!

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