Glynn Purnell's Mince Log Recipe
*MINCE PIE ROLLS*
-1x 15 inch by 4 inch sheet of rolled out all butter puff pastry
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-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
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-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!