- 2 eating apples
- ½ lemon
- 30g butter
- 30g soft brown sugar
- 5g ground cinnamon
- 3g nutmeg
- 50g mincemeat
- 1 sheet of puff pastry
- Icing sugar
- Preheat the oven to 190 C and grease a muffin tin
- Core the apples, cut in half and slice into paper thin slices with a sharp knife or mandolin and sprinkle with lemon juice to stop browning.
- Melt the butter, sugar, cinnamon and nutmeg together. Toss the apples in the mixture.
- Microwave the apples for 45 seconds until soft enough to mould into shape.
- On a lightly floured table, roll the puff pastry into a 9 x 12-inch rectangle. Cut into six 2-inch strips of pastry.
- Add two tablespoons of water to the mincemeat and then spread the mixture on the pastry strip. Arrange about 10 apple slices in overlapping rows onto each pastry strip.
- Roll each strip from the bottom to form a rose shape. Seal the bottom and place in the muffin tin.
- Bake for 40 minutes until golden and decorate with a sprinkling of icing sugar.
Recipe from Chris Ince, Chef Director at Atalian Servest
Chris been working in catering for over 24 years and spent many years alongside Michelin starred chefs. He’s a multi-medal winner in annual Salon Culinaire events and winner of ‘Best in class’ at the ‘Master seafood chefs of Great Britain’ competition in Hotelympia. He says, ‘Pride and authenticity are key to the making of a good chef.’