Lesley Waters' Christmas Croissants

I came across this idea when hunting through my thousands of magazines. This recipe is based on Lesley's fabulous recipe for Festive Mini Mincemeat Croissants It makes great use of the uncooked croissant pastry that is available in supermarkets, they are simply filled with a little mincemeat.

Portions: 12 Portions

Preparation: 8-10 minutes

Cooking: 10-12 minutes

Ingredients

Christmas Croissants

  • 2 x 240g croissant dough (available in tins uncooked)
  • 12 generous tbsp mincemeat
  • 1 tbsp milk

To Dust

  • 2 tbsp icing for dusting
  • 1/2 tsp ground cinnamon

Method

  1. Christmas Croissants: Preheat an oven to 200°C. Unroll the croissant pastry and cut into the six triangles marked out. Place a generous tablespoon of the mincemeat at the wide end of each triangle. Roll up the Croissants starting from the wide end so that you enclose the filling. Place on an oven tray and brush with milk. Bake in the preheated oven for 10-12 minutes until risen and golden. Lay out on a wire rack.
  2. To Dust: Place the icing sugar and cinnamon in a sieve and sprinkle over the Croissants