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Mincemeat Jalousie


Mincemeat Jalousie

Prep Time ~ 20 mins Cooking Time ~ 30 mins
Approx Cost ~ £3 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6-8
Tip ~ This can be frozen cooked or uncooked, wrapped in cling film or foil. If frozen cooked it should be defrosted and refreshed in the oven for a few minutes.


225g / 8oz puff pastry

450g / 1lb mincemeat

50g / 2oz glace cherries, chopped

25g / 1oz blanched almonds, finely chopped

2 tablespoons brandy or rum

1 egg beaten or milk to glaze

Caster sugar to dredge


  • Preheat oven to 220C, 425F, gas mark 7
  • Roll out the pastry on a floured surface and trim to a 12 inch square. Cut in half and place one piece on a lightly greased baking sheet.
  • Roll out the second piece of pastry to a 13 x 8 inch rectangle, then fold in half lengthways. Cut into the fold at ½ inch intervals to within 1 inch of the edge and ends.
  • Combine the mincemeat, cherries, almonds and brandy. Spread the mixture over the pastry on the baking sheet to within 1 inch of the edges.
  • Brush the pastry edges with water and cover with the pastry for the lid, carefully unfolding it to cover the filling completely and making sure the edges fit together neatly.
  • Press the pastry edges together firmly to seal, scallop the edges with the fingers and back of a table knife.
  • Brush the top all over with egg or milk. Bake just below the centre of a preheated oven for 25 - 30 minutes until the pastry is well risen and golden brown. Serve hot or cold, cut into slices with cream.