Spiced Apple and Mincemeat Turnovers

Flaky pastry turnovers filled with a spiced apple and mincemeat mixture. A festive and flavorful snack, perfect for autumn or the holiday season.

Prep Time

20 minutes

Total Time

45 minutes

Calories

430

Level

Easy

Yields

6 servings

Cost

£0.47

Season:

🍂 Autumn

Meal Type:

Snack

Cuisine:

British

Ingredients

Servings

1sheetPuff Pastry(Ready-made, thawed)

£1.20

1mediumApple(Peeled, cored, and diced (e.g., Braeburn or Honeycrisp))

£0.40

150gMincemeat(Ready-made (vegetarian variety if preferred))

£0.75

1tbspBrown Sugar(Light or dark, to taste)

£0.05

0.5tspCinnamon(Ground)

£0.03

0.3tspNutmeg(Ground)

£0.04

0.1tspCloves(Ground (optional))

£0.02

1Egg(Beaten, for egg wash)

£0.30

1tbspDemerara Sugar(For sprinkling (optional))

£0.06

Total Cost

£2.85

£0.47 per serving

The Method

1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2
In a medium bowl, combine the diced apple, mincemeat, brown sugar, cinnamon, nutmeg, and cloves (if using). Mix well.
3
Lightly flour a clean surface. Unfold the puff pastry sheet and gently roll it out to slightly thin it.
4
Cut the puff pastry into 6 equal squares or rectangles.
5
Place a spoonful of the apple and mincemeat mixture in the center of each pastry square. Don't overfill.
6
Fold the pastry over diagonally to form a triangle (or rectangle into a smaller rectangle) and seal the edges tightly with a fork. Ensure filling is enclosed.
7
Brush the tops of the turnovers with the beaten egg. Sprinkle with demerara sugar, if desired.
8
Place the turnovers on the prepared baking sheet.
9
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
10
Let the turnovers cool slightly on the baking sheet before serving. They are best enjoyed warm.

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My Notes

Nutrition Information

Nutrition per serving (105g)

430 kcal / 1799 kJ

Carbs

43g

17% of RDA

Fat

26g

37% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

25 g

28% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, you can sauté the apples with a little butter and spices in a small saucepan for a few minutes before adding them to the mincemeat.

If your mincemeat is very dry, add a tablespoon or two of apple juice or brandy to moisten the filling.

Make sure the pastry is cold when you're working with it, as it will be easier to handle and will puff up better in the oven.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or reheated gently in the oven.

Cooking Equipment

Oven

Baking sheet

Mixing bowl

Small saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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