Rum and browned butter mince pinwheels

We had friends to stay this weekend so I made some pastries for Saturday afternoon tea and Sunday morning coffee. I still had a jar of mincemeat left over from Christmas and decided to spruce it up with some spiced rum and browned butter.

Ingredients

 

100g butter, cubed 

200g mincemeat 

50g crystallised giner, chopped

2 tbsp spiced rum

1 sheet ready rolled puff pastry

1 egg, beaten to glaze 

Icing sugar, for dusting 

Method 

1. Preheat oven to 200°C 
2. To make the browned butter, heat a heavy-based saucepan on medium heat and add the butter. Whisk frequently. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Once it turns brown and you can smell a nutty aroma, remove from the heat to prevent it from burning.
3. Add the mincemeat and crystallised ginger and stir in the rum. Set aside to cool.
4. Unroll the pastry sheet, leaving it on the sheet of baking paper, and evenly spread with the mincemeat. 
5. With a long side nearest you, take the two corners of paper nearest you and drawing them away from you to roll up into a long roll. 
6. Using a sharp knife, cut into 18 – 20 slices, and lay cut side down on baking sheets lined with baking paper. 
7. Brush the outside edges with beaten egg and bake for 12 -15 minutes until pastry puffed and golden. 
8. Dust with icing sugar to serve.