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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. These Puff Pastry Mincemeat Pinwheels are the perfect compromise between effort and glory. They look fancy enough to impress strangers or in-laws yet come together faster than your will to resist a second helping. Trust me you will be high fiving yourself in the kitchen.

Why This Recipe is Awesome

It uses ready rolled puff pastry so no pastry drama.
It is practically fool proof even if your oven mood swings.
Sweet meets spicy meets buttery flaky heaven in tiny, handheld bites.
Great for last minute guests or when you want something festive without becoming a pastry wizard.
Want a party trick Grab a tray out of the oven and watch them disappear

If you like pinwheels and want a savory cousin try this fun twist on party snacks Buffalo chicken pinwheels for inspiration

Ingredients You’ll Need

1 sheet 375g ready rolled puff pastry
400g good quality mincemeat
40g dried cranberries
Zest of 1 clementine
1 large egg beaten
1 2 tablespoons milk or water for egg wash
1 tablespoon icing sugar for dusting

Step-by-Step Instructions

Defrost and Prepare Your Puff Pastry
If using frozen ready rolled puff pastry ensure it’s properly defrosted. Thaw in the refrigerator overnight or at room temperature for 30-45 minutes until pliable but still cold. Never try to unroll it when partially frozen. Line a large baking sheet with baking parchment or a silicone mat.
Enhance Your Mincemeat Optional but Recommended
Spoon your mincemeat into a small bowl. Finely grate the zest of 1 clementine directly into the mincemeat avoiding the white pith. If using dried cranberries stir them in thoroughly. Mix until well combined. Taste a tiny bit to ensure it’s to your liking.
Preheat Your Oven
Preheat your oven to 200°C 180°C fan 400°F Gas Mark 6. A hot oven is essential for puff pastry to ensure it puffs up dramatically.
Unroll and Spread the Mincemeat
Carefully unroll your puff pastry sheet onto a lightly floured surface or parchment paper. If needed let it sit for a couple of minutes to lose its chill. Spread the enhanced mincemeat evenly over the entire surface leaving a small border of about 1 2 cm clean along one of the longer edges. This border will act as a seal. Don’t overload the pastry with mincemeat.
Roll the Pastry Tightly
Starting from the longer edge opposite the clean border begin to roll the pastry sheet up tightly like a Swiss roll. Keep the roll as even as possible. Gently press down occasionally to eliminate air pockets. Once you reach the clean border use your fingertips to press and seal that edge firmly against the roll. You should now have a long sturdy log of pastry filled with mincemeat.
Chill the Pastry Log
Gently transfer your pastry log still on parchment paper or cling film to a baking tray and place it in the refrigerator for at least 30 minutes or even up to an hour. Chilling firms up the pastry and solidifies the butter making it much easier to slice cleanly without squishing the layers or deforming the pinwheels.
Slice the Pinwheels
Once the pastry log is nicely chilled and firm remove it from the refrigerator. Using a very sharp knife or unflavored dental floss for perfect rounds slice the log into rounds about 1 cm just under 1 2 inch thick. Aim for 12-15 pinwheels from one standard sheet of pastry. Use a decisive clean slicing motion. If any mincemeat squeezes out gently push it back in.
Arrange on the Baking Sheet and Prepare Egg Wash
Carefully transfer your sliced pinwheels to the prepared baking sheet leaving about an inch of space between each one to allow them to puff up. In a small bowl crack the large egg and add 1-2 tablespoons of milk or water. Whisk it vigorously with a fork until fully combined and smooth.
Brush with Egg Wash
Using a pastry brush gently and evenly brush the tops and sides of each pinwheel with the egg wash. Avoid letting too much egg wash drip down the sides onto the parchment paper as it can make the pinwheels stick and hinder the puffing process.
Bake to Golden Perfection
Carefully place the baking sheet into your preheated oven. Bake for approximately 15-20 minutes. Look for a deep golden-brown color on the pastry and a wonderful puffing of the layers. The mincemeat should appear slightly caramelized and bubbling. Rotate the baking sheet halfway through if needed for even cooking. Do not open the oven door too early or too frequently. Pinwheels should feel light and crisp when gently lifted.
Cool the Pinwheels
Once baked remove the baking sheet from the oven. Let the pinwheels cool on the baking sheet for about 5 minutes to firm up slightly. Then transfer them gently to a wire cooling rack to cool completely. Cooling on a wire rack allows air to circulate preventing soggy bottoms.
Serve and Enjoy
Once cooled you can dust them lightly with icing sugar for an extra touch of sweetness and presentation. These pinwheels are wonderful served warm or at room temperature with tea or coffee or as a festive treat.
Storage Instructions
Store leftover pinwheels in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days. Reheat in a preheated oven at 160°C 325°F for 5-8 minutes to crisp them up. Avoid microwaving to retain flakiness.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven rookie mistake. Puff pastry loves heat upfront.
Rolling the log too loosely you will get messy squished slices. Roll tight but gentle.
Slicing while the log is warm you will end up with flat sad pinwheels. Chill first.
Drowning the pastry in egg wash too much egg equals sticky bottoms. Light brush only.
Overfilling the pastry if you pile it high the roll will burst like a drama queen.

Alternatives & Substitutions

Short on mincemeat Try a thick fruit jam mixed with a little orange zest for a different vibe.
No cranberries Use sultanas or chopped dried apricots I do this when I want something less tart.
No clementine Zest an orange or a lemon but adjust amounts Start subtle; citrus can dominate.
Egg free Use milk or a plant milk for brushing though you lose some golden shine. FYI the texture still bakes well.
Want savory Try swapping mincemeat for spiced sausage meat and grated cheese for a savory party option IMO just as addictive.

FAQ

Q Can I make these ahead of time and freeze them
A Yep freeze the rolled log before slicing Wrap it tightly then thaw in the fridge before slicing and baking. Easy peasy.

Q Can I use margarine instead of butter in the puff pastry
A Well technically yes but why hurt your soul like that Commercial puff pastry usually uses butter please check the pack if you want the real flaky deal.

Q What if my pinwheels do not puff up nicely
A Did you preheat the oven Did you keep the pastry cold If the butter melts before it hits a hot oven it will not puff properly

Q Can I use homemade puff pastry
A Absolutely go wild That takes more time but the reward is real If you like extra flaky you will love it

Q How do I get perfect rounds without squashing them
A Chill the log until firm Use a very sharp knife or dental floss for clean cuts Less pressing more decisive slicing

Q Any tips for transport to a party
A Cool completely then stack gently with parchment paper between layers Keep them in a shallow box and no heavy lids on top

Q Can kids help with this recipe
A Yes they can spread mincemeat and sprinkle cranberries It is a fun low risk task for little chefs

Final Thoughts

You made it this far which means you are either genuinely interested or very hungry either way these pinwheels will reward you. They look like snack royalty but take hardly any energy to make. Serve them warm for max flakiness or at room temp if you need to schmooze guests. Pro tip double the recipe if you want actual leftovers which is optional but highly recommended for breakfast later.

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

Want to compare other takes on this classic Find a neat step by step version at Mincemeat Pinwheels – Easy Puff Pastry Recipe and if you want another easy guide check out Easy Puff Pastry Mincemeat Pinwheels – Effortless Foodie for more ideas and variations

Puff Pastry Mincemeat Pinwheels

Author: admin
Total Time: 35 minutes
Yield: 12-15 pinwheels 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and easy Puff Pastry Mincemeat Pinwheels that combine sweet and spicy flavors for a perfect party snack.

Ingredients

Scale

1 sheet (375g) ready rolled puff pastry
400g good quality mincemeat
40g dried cranberries
Zest of 1 clementine
1 large egg, beaten
1–2 tablespoons milk or water (for egg wash)
1 tablespoon icing sugar (for dusting)

Instructions

Defrost and prepare your puff pastry by ensuring it’s properly thawed.
Enhance your mincemeat by mixing the zest of clementine and cranberries into it.
Preheat your oven to 200°C (180°C fan, 400°F, Gas Mark 6).
Unroll pastry and spread the enhanced mincemeat evenly over it.
Roll the pastry tightly from one edge to the other, sealing the edge with fingertips.
Chill the pastry log in the refrigerator for 30-60 minutes.
Slice the chilled log into rounds, about 1 cm thick, aiming for 12-15 slices.
Transfer slices to a baking sheet with space to puff up.
Brush each pinwheel with egg wash.
Bake for approximately 15-20 minutes, until golden brown.
Cool on a wire rack and dust with icing sugar before serving.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator. Reheat in a preheated oven for best results.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snacks
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 pinwheel
Calories: 250
Sugar: 8g
Sodium: 300mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: puff pastry, mincemeat, pinwheels, party snacks, easy recipes