Mincemeat turnovers with a clementine cream dip
It’s best to start the mincemeat at least a couple of days before making the turnovers. The mix will keep well in the fridge for a week or more.
MAKES ABOUT NINE TO 12 INGREDIENTS
1 large or 2 small Bramley apples, which should be cored and left whole and unpeeled
200g dried cranberries
1 tbsp marmalade
200g brown sugar
Zest and juice of 2 oranges
200g ground almonds
Pinch of salt
450ml double cream
1 tbsp icing sugar, or to taste Shot of orange liqueur, such as Grand Marnier
375g ready-rolled all-butter puff pastry sheet
Milk for sealing and dipping Caster sugar for coating
Preheat the oven to 180C/160C fan/Gas 4.
Bake the cored apples on a baking tray for about 25 minutes, until very soft.
When cool enough to handle, scoop out the flesh into a large mixing bowl