Lynn’s Cooking Blog

Golly, what an appetising title. Unfortunately, that is really what it’s called round here. I’ve seen it in other parts of the country with better names, but you’ve got to admit that it’s descriptive AND accurate. This is my first attempt at it, and it’s prompted by still having numerous jars of Christmas mincemeat in my cupboard.

It’s another one of those so easy it’s almost an insult to call it a recipe jobs.

Fly’s Graveyard

1. 1kg Jus Rol Shortcrust pastry (2 x 500g pack)
2. 2 jars of Apricot and Orange Mincemeat
3. Butter for greasing
4. Icing sugar

First of all, grease a large baking tray.

Roll out one of the pastry blocks until quite thin and will fit your tray. with just a bit of overhang. Prick it all over with a fork. Empty the 2 jars of mincemeat onto the pastry and spread them to cover the pastry evenly.

Roll out the remaining block of pastry to cover the mincemeat and lay it on top, making sure that the edges are almost tucked in and prick this one as well. Place it into a preheated oven (180C) and bake for 35 to 40 minutes.

It should be nicely browned by now. Leave it for 10 minutes to cool down and then slice through the pastry to mark out the squares (approximately 2 inches). I managed to get 20 cakes out of this tray. Once you can handle it easily, lift the squares out and leave on a wire rack to finish cooling.

Sprinkle with a little caster sugar before serving.