Ingredients

Step by step

1. Unroll the puff pastry, on its paper, then dollop the mincemeat all over it. Spread out using the back of a spoon, leaving a 2cm border along one of the short edges; brush this border with beaten egg. Take the mincemeat right up to the sides on the other edges.
2. Tear off small pieces of marzipan and roll into roughly 1cm balls between your fingers before dotting all over the mincemeat. Carefully roll up the pastry into a swirl, rolling it from the non-glazed short side, then pinch the seam closed. For neater slices, chill the roll for at least 30 minutes to firm up before slicing. Preheat the oven to 190°C, fan 170°C, gas 5 and line a large baking tray (or two) with baking paper.
3. Cut the mince pie roll into 12 slices, using a sharp knife. Carefully transfer to the lined baking tray(s), leaving room for them to spread, and brush the tops and outer edges with beaten egg. Bake for about 20 minutes until puffed and golden.
4. Allow to cool on the tray for at least 10 minutes before serving with the brandy cream, if using, as the mincemeat will be very hot. Store in an airtight container for up to 4 days (or freeze); reheat gently to serve. *Use gluten-free pastry and/or vegetarian mincemeat if required.

More mince pie twists to try

Mince pie baked cheesecake

Mince pie baked oats