Mincemeat palmiers

Ingredients

• 320g puff pastry pre-rolled sheet
• 125g sultanas 
• 125g raisins 
• 50g dried cranberries 
• Juice of 1 lemon
• Zest of 1 clementine or small orange
• ¼ tsp ground cinnamon 
• ¼ tsp ground nutmeg 
• ¼ tsp ground ginger 
• ¼ tsp allspice
• 50ml brandy

1. Put all the ingredients, except the pastry, into a saucepan and heat gently for 5-10 minutes. The liquid should be reduced and the fruit plump. Allow to cool and then blitz in a food processor to form a paste. 
2. Heat the oven to 200ºC/180ºC fan/gas mark 6 and line a baking tray. Gently unroll the puff pastry sheet and spread the mixture evenly over the whole sheet. Roll the two long sides inwards towards each other until they meet in the center. Wrap the rolled pastry in cling film and freeze for 20 minutes to firm up. 
3. Remove from the freezer and slice the roll into half inch pieces using a sharp knife, placing the slices on to the lined baking tray. Leave enough space between the palmiers for them to expand. 
4. Bake in the oven for 15-20 minutes or until golden and risen.