150g/5oz morello cherries in kirsch (available from Continental delicatessens)
drained
150g/5oz dried
ready-to-eat apricots
diced
1 lime
zest only
plus ½ lime
juice only
4 fresh basil leaves
shredded
pinch allspice
plain flour
for dusting
1 x 320g/12oz sheet ready-to-roll all-butter puff pastry
1 free-range egg
beaten with a splash of double cream
1 tbsp granulated sugar
to decorate
butter
for greasing
Directions
Preheat the oven to 180C/160C Fan/Gas 4.
In a large bowl
mix together the mincemeat
cherries
apricots
lime zest and lime juice until well combined. Stir in the basil leaves and allspice.
Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 38x10cm/15x4in. With the long edge of the rectangle facing you
spoon the mincemeat mixture in a thick line across the middle of the puff pastry rectangle.
Brush the pastry not covered by the mincemeat mixture with some of the beaten egg and cream mixture
then roll the pastry around the mincemeat
pressing to seal along the join and at each end. Trim off any excess pastry using a sharp knife.
Brush the top of the mince pie roll with the remaining egg and cream mixture
then crimp the edges or snip with scissors. Sprinkle over the sugar.
Transfer the mince pie roll to a baking tray lightly greased with butter. Bake the mince pie roll in the oven for 20-30 minutes
or until the pastry has risen and is light golden-brown
and the filling is piping hot. Remove from the oven and set aside to cool slightly for 10 minutes.
