Mince-pie wreath

A Christmas staple in tear ’n’ share form.

Serves 16

✿ 1 x 500g block shortcrust pastry

✿ 1 x 411g jar mincemeat

✿ 2 medium egg yolks, lightly beaten

✿ Icing sugar, to dust

✿ rum butter, to serve

Roll the pastry into a long 1

rectangle around 60cm (24in) long and 20cm (8in) wide. Dot with tbsps of the mincemeat and spread it in an even layer, leaving a 2cm (¾in) border. Tightly roll pastry into a sausage shape and cut into 16 rounds.

Line a large baking sheet 2

with nonstick baking paper. Grease the outside of a 20cm (8in) cake tin and place in the middle of the baking sheet. Arrange the mincemeat swirls tightly around the tin. Carefully remove the tin to leave behind a wreath shape.

Lightly brush the swirls with 3

the egg yolks, covering the tops and sides, then place the baking sheet in the fridge to chill for at least 30 mins. (You can complete the recipe to this point the day before you need it, and keep it in the fridge lightly covered with clingfilm.

Preheat the oven to 200C/ 4

Gas 6. Bake the swirls for 30-35 mins or until golden brown and cooked through. Leave to cool on the tray for 20 mins before carefully transferring to a serving plate. Dust with icing sugar and serve with rum butter in the middle.