Serves 6

● 500g pack puff pastry
● 3 tbsp of Mincemeat (or Nutella)
● 1 egg
● Icing sugar to dust
● Baking paper, some flour, and a rolling pin

Preheat the oven to 180°C.

Divide puff pastry into two. Roll out each on a sheet of separate baking paper into a large thin rectangle – about the thickness of a 10p coin.

Cut out the shape of a simple Christmas tree on one, keep the scraps and then place the second one with the baking paper on top, and trace out the shape so they’re the same.

Spread mincemeat on one layer evenly and thinly and then turn out the second shape from the baking paper on top, firmly press together.

With a knife, cut equal strips down each side about 1cm apart leaving the centre of the trunk untouched. Twist each strip one or two turns into a twizzle, with the leftover pastry make a mincemeat start sandwich, and place on top.

Brush all over with beaten egg and place in 180°C oven for 20/25 mins until a lovely golden brown colour. Dust with icing sugar and enjoy!

A wow factor recipe that only requires a few ingredients, great for any leftover mincemeat, and perfect to share!

Serves __?__

● 500g cooked turkey or chicken
● 2 onions
● 3 garlic cloves
● 3 leeks
● 6 rashers of bacon
● 1 carrot
● Sprig of fresh rosemary
● 2 heaped tbsp of flour
● 500ml stock
● 3 tbsp of mango chutney
● 3 tap of curry powder
● 150ml cream
● Roll of puff pastry
● 1 egg

Preheat the oven to 200°C.

Finely dice the garlic and onions and sweat down for a few minutes in some olive oil. Add in chopped carrot, leek, bacon, and rosemary and cook for 5-10 minutes.

Add in the flour and stir thoroughly and cook off for 2-3 minutes. Then slowly add the stock, a bit at a time for the mixture to thicken.

Stir in the mango chutney, curry powder and then finally add the cooked meat before finally stirring in the cream. Season well with salt and pepper.

Pour into the pie dish, cover with the puff pastry, crimp the edges and decorate if you wish with leftover pastry. Glaze with egg wash and then put in 200°C oven for about 35-40 mins until golden brown.

Serve with greens and potatoes and you’ll be in a happy place!