.....as it's still Christmas for a few more days and I've got to get rid of all the naughty foods quickly so I get on to more healthy eating.....baking one last batch of mince pies won't hurt will it?
Some Robertsons Classic Mincemeat (thank you World Market!), plus a swig of cheap rum, 2 large handfuls of chocolate chips and a large handful of chopped pecans (pronounced pee-cans because I'm British, not pee-carns like the Americans do).
One sheet of ready made frozen puff pastry (found in Albertsons for me by the lovely Paula.....I actually think you CAN get it in most American supermarkets but the whole of Phoenix was baking the days I looked), cut into 12 little squares (ala Lorraine Pascale but she does bigger squares). And cut just slightly before the pastry has totally thawed to make the constructing easier. Each square cut diagonally at each corner, a teaspoon dollop of the pimped-out mincemeat in the centre and fold every other corner into the centre to make a pin wheel shape.
Brush with whisked egg.
Baked for 20 mins at 400 (sorry I can't remember what that is in metric, I've totally reverted back to imperial these days, you'll have to look it up).
And I now understand why Lorraine pops a pastry holly leaf on the centre....it's to stop the pin wheels popping open when the puff pastry rises in the oven. Watching mine unfurl in the oven was like watching zombies emerging from graves. Sorry I know, I've got an over-active imagination.
But it's ok, when you get them out of the oven you can fold them back in place. Just don't burn your fingers. I have asbestos fingers, I feel nowt!
Sprinkle them with icing/powdered sugar......and eat a couple with a nice cup of tea whilst trying to puzzle out the over-complicated sewing project you've decided to do as the first Sew Weekly Challenge. Yum! (The chocolate chips really make these delicious).