Mincemeat and apple jalousie

Mincemeat and apple jalousie

By
From
Desserts
Serves
8

While thinking of ideas for this book, I flicked through one of my old college books and found a recipe for jalousie. I remember making at college and it worked well, so I tried this dish again 15 years later. It is still a real classic and deserves its place in this book.

Ingredients

Quantity Ingredient
400g mincemeat
1 small bramley cooking apple (225g), peeled, cored and finely chopped
1 orange, zested
1/2 teaspoon ground mixed spice
2 tablespoons rum
375g Simple rough puff pastry
or 375g packet of fresh ready-rolled, all-butter puff pastry
plain flour, for dusting
1 large egg, lightly beaten
1 teaspoon golden granulated sugar, mixed with 1⁄4 tsp ground cinnamon
caster sugar, for dusting

Method

  1. Pre-heat the oven to 200ºC. Lightly grease a large, solid baking tray.
  2. Place the mincemeat in a large bowl, then add the apple, orange zest, spice and rum and give it a good mix.
  3. Unroll the pastry onto a surface lightly dusted with flour, and roll it into two slightly thinner rectangles, each measuring approximately 15 x 45cm.
  4. Roll one of the pieces of pastry a little thinner and larger, then fold it in half lengthways. Using a sharp knife, cut diagonally about 5cm into the fold at 2.5cm intervals.
  5. Place the second rectangle of pastry on the baking tray and pile the mincemeat filling onto the pastry, leaving a 2.5cm edge all around. Brush the edge with a little cold water.
  6. Unfold the first rectangle of pastry and place it over the mincemeat. Using your thumbs, press the edges all around the filling to seal them. Finally, trim the pastry to 1cm around the filling and either crimp the edges with your fingers or use a knife.
  7. Brush all over with the beaten egg, then sprinkle the sugar and cinnamon mixture over the top. Bake for 30–35 minutes and sprinkle with the icing sugar just before serving with cream or custard or, as my gran used to have it, with ice cream.
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