Neven Maguire's Cinnamon Swirl Mince Pies  

INGREDIENTS

Mince Pies:

• Plain Flour, for dusting
• 1 Pack Simply Better Frozen All Butter Puff Pastry, thawed & fridge-cold
• 3 Tbsp Caster Sugar
• 1 Tbsp Simply Better Saigon Ground Cinnamon
• 25g Butter
• 180g Simply Better Irish Made Mincemeat
• 1 Simply Better Irish Corn Fed Egg Yolk mixed with 1 Tbsp Simply Better Irish Jersey Whole Milk

Vanilla Frost Dip:

• 50g Butter, at room temperature
• 100g Simply Better Irish Cream Cheese
• 75g Icing Sugar
• 1 Tsp Vanilla Extract
• 1 Tbsp Simply Better Irish Single Source Jersey Whole Cream
• Good Pinch Simply Better Achill Sea Salt

METHOD

1. Preheat oven to 200°C / 400°F / Gas Mark 6. Roll pastry to 30×50cm. Mix sugar and cinnamon; sprinkle over and roll up tightly lengthways. Slice into 24 x 2cm rounds.
2. Lightly roll 12 pieces into 6cm discs to fit a mini muffin tin. Brush tin with melted butter. Press discs into holes and fill each with ~15g mincemeat; brush edges with egg mix.
3. Press remaining swirls into 4cm lids and place on top, securing. Chill 30 minutes. Brush with egg mix and bake 25 minutes until crisp and golden.
4. Dip: Whisk butter and cream cheese smooth; add icing sugar, vanilla, cream and salt. Whisk until light and fluffy. Serve pies warm or room temp with dip.