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Mrs Frugal

Mincemeat and Peach Jalousie

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This is one of LSH's favourite puddings and a good way to use up leftover mincemeat. It's dead easy too!


Mincemeat and Peach Jalousie


1 pack of readymade puff pastry

1/2 jar mincemeat

1 tin peach slices

beaten egg and demerara sugar to glaze


1. Cut the pastry block in half and roll out one half to form a 10" x 4" rectangle and place on a baking sheet. Spoon on the mincemeat and spread on the pastry leaving an inch wide border all the way round.

2. Place the peach slices on top of the mincemeat so they lay down the middle.

3. Brush the edges of the pastry with beaten egg.

4. If you've got a lattice cutter, roll out the remaining pastry and use the cutter to make a lattice topping and lay this on top of the peaches and mincemeat. Press the edges together firmly to seal. Brush with beaten egg and sprinkle with demerara sugar.

5. If you don't have a lattice cutter, you can either cut strips of pastry to arrange over the top or just roll out and place on top. Press the edges together firmly to seal. Brush with the beaten egg and sprinkle with demerara sugar.

6. Bake in a preheated oven at 180C for 25-30 minutes until golden.

7. Serve with a drizzle of cream or even better at Christmas, a dollop of brandy butter.


Tinned mangoes make a lovely alternative filling with the mincemeat.



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