INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.
1 Use a small cutter to cut out three 'stars' from the pastry, top
each with 1 tsp mincemeat and brush a little beaten egg around the
edge.
2 Cut out three slightly larger stars from the pastry, place on top
of the mincemeat and seal the edges. Place on a greased baking sheet
and cook in the oven for about 10 minutes, or until golden brown and
puffed up.
3 Cut out two strips from the remaining pastry and place on a greased
baking sheet. Cut out small Christmas trees and snowmen from the rest
of the pastry, add to the baking sheet and brush all with beaten egg.
4 Bake in the oven for 10 minutes, or until golden brown and puffed
up. Heat the cranberries in a pan with the juice of 1 orange and 2
tbsp caster sugar and cook until the cranberries burst and soften.
5 Stir in 1 tsp brandy, use a slotted spoon to remove half the
cranberries and reserve. Mix the remaining cranberries and juice with
the Greek yoghurt, serve in a tall glass and top with a pastry star.
6 For the Brandy Butter: Place the butter and icing sugar in a mini
food processor with 1 tsp brandy and blitz until smooth. Separate two
clementines into segments.
7 Cut horizontally through the cooked pastry strips and place the
bottom two pieces on a plate. Spread over some mincemeat, followed by
the reserved cranberries and clementine segments.
8 Replace the top pieces of pastry and serve with the pastry shapes
and brandy butter.
9 Heat 55g/2oz caster sugar in a pan with juice 1/2 orange, remaining
brandy and 300ml/ 1/2 pint water until the sugar has dissolved and
turned golden brown.
10 Place five peeled clementines in a tall heatproof glass and pour
over the syrup. Decorate with a mint sprig and serve with the whipped
cream.
11 For the Mulled Wine: Heat the red wine in a pan with the cinnamon,
allspice, ginger, bayleaf, cardamom pods and cloves.
12 Remove the zest of 1 orange using a potato peeler and add to the
pan. Heat gently for about 5-10 minutes and pour into heatproof
glasses to serve.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson
Recipe by: Rezdy Steady Cook
Converted by MM_Buster v2.0l.

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