Mincemeat and apple jalousie
As with many French concoctions, with such a fancy name, it could be daunting to approach a jalousie. However, let me reassure you - it's just puff pastry with slices across the top.Then Delia's gone and transformed it from a French masterpiece to a much more rustic Christmassy pud, manhandling that pastry middle with mincemeat. Another vehicle for our mincemeat cravings.
Servings: 4
Ingredients
- 250 g mincemeat
- ½ cooking apple
- ½ orange zested
- ½ mixed spice
- 200 g puff pastry homemade or shop-bought
- 1 egg beaten
- 2 tsp granulated sugar
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 200°C/180°C fan/400°F. Core and finely dice the apple. In a large bowl, mix together the apple, mincemeat, orange zest and mixed spice until all combined.
- Sprinkle the surface with a little flour. Roll the pastry into a rectangular shape, to the thickness of a £1 coin. Gently transfer it to a greased baking tray.
- Spoon the mincemeat mixture down one half of the longer side of the pastry, piling it up high. Brush a little egg along the edge then fold the rest of the pastry over and press it down to seal all along the seam. Brush with egg and slice slashes across the top. Sprinkle with granulated sugar and cinnamon then slide it into the oven to bake for 20-30 minutes.
- Once the pastry is golden, crisp and smelling like Christmas Day, take it out and cut it into big slices. Serve with ice cream or brandy butter.