Benjamina Ebuehi’s mincemeat frangipane turnovers

A pack of puff pastry provides endless inspiration for quick, last-minute desserts, and I almost always have one in the freezer, ready to defrost. Here, I’m transforming it into turnovers filled with an easy almond frangipane and spoonfuls of mincemeat. If you’ve had your fill of mince pies, but still have some mincemeat to use up, these make for a great pudding, especially if served with custard or cream.

Mincemeat frangipane turnovers

Prep 10 min
Cook 50 min
Makes 6

1 sheet ready-rolled puff pastry (320g)
1 egg, beaten, to egg wash
A handful of flaked almonds
Icing sugar, for dusting
Cream or custard, to serve

For the filling
90g softened unsalted butter
80g golden caster sugar
Zest of 1 orange
1 large egg
80g ground almonds
½ tbsp plain flour
A pinch of salt
3 tbsp mincemeat

Heat the oven to 200C (180C fan)/390F/gas 6, and line two large baking trays with greaseproof paper. Beat the butter, sugar and orange zest in a bowl until pale and creamy, then mix in the egg, followed by the ground almonds, flour and salt, to make a thick batter.

Unroll the pastry sheet and cut it into six even squares. Put each square on the baking trays, leaving a little space between them. Spoon or pipe the almond filling on to one half of each square, leaving a ½cm border clear around the edges, then top each one with half a tablespoon of the mincemeat.

Brush two pastry edges with egg wash, then fold the square in half to make a triangle. Seal the edges tightly, crimping them with a fork, then brush the surface with more egg wash. Top generously with flaked almonds.

Bake for 20-25 minutes, until well browned, then take out of the oven and leave to cool a little. Dust with icing sugar and serve warm with cream or custard.