Mincemeat Christmas Wreath

Preheat the oven to 200°C. Line a large baking tray with a sheet of non-stick baking paper.

Place the mincemeat in a food processor or use a stick blender to blitz until it has spreadable but coarse consistency. Make sure there are no whole pieces of dried fruit left.

Place the roll of pastry on a chopping board. Unroll the pastry sheet, leaving it on its packing paper.

Spread a thin layer of mincemeat paste evenly over the pastry, leaving a 1cm gap along one long edge.

Roll up, starting with the long edge without the 1cm gap, using the greaseproof paper packing to help you.

Keep rolling until you have made a shape like a Swiss roll and make sure it is seam side down. Leave the pastry roll on the edge of the packing paper, on the chopping board and place in the fridge to firm up for 10-15 minutes.

Once chilled, remove from the fridge. Carefully lift the pastry roll off the packing paper and chopping board and place on the lined baking tray.

Gently shape the pastry roll into a ring about 16cm in diameter. Where the ends meet, gently press together to seal and complete the ring. Don't worry if your ring doesn't look perfect, you can smooth out any imperfections at this stage, but don't over-handle otherwise the pastry may become sticky.

Use a large, sharp, non-serrated knife to make 16 even cuts around the ring. Make the cuts from the edge towards the centre, stopping about 2 cm from the centre.

Gently twist each of the sixteen sections a little and in the same direction, so they lie at an angle around the ring. Brush all over with beaten egg to glaze. Place in the preheated oven for 15-20 minutes, until crisp and golden brown.

Remove from the oven and leave on the lined baking tray to cool completely. Once cooled, carefully transfer to a serving plate; you can use two fish slices to help you do this, if needed.

Drizzle red and green icing over the cooled ring and decorate with a few red and green small sugar balls. Serve.