Mincemeat & Orange Cinnamon Swirls

Makes 48

Made using the Cutie Cakes Tin, however view all our muffin and cupcake tins here.


For the pastry swirls

  • A little flour for dusting
  • 320g ready-rolled puff pastry
  • 150g mincemeat
  • 2 tsp ground cinnamon
  • Zest of 1 small orange, finely grated, juice reserved for icing

To decorate


  1. Preheat the oven to 200°C/Gas 6.
  2. On a lightly floured surface, cut the pastry sheet lengthways into 3 even strips, each measuring 36 x 8cm.
  3. Mix together the mincemeat, cinnamon and orange zest in a bowl. Divide the mixture into 3 equal portions and spread onto each pastry strip, almost to the edges.
  4. Firmly roll up each strip length-ways to give 3 long rolls. Cut each roll into 16 even-sized pieces. Place into the cake tin, sliced surface upwards, pressing them down gently.
  5. Bake for 8-10 minutes until well risen and golden brown. Cool for a few minutes in the tin before carefully lifting out onto a cooling rack.
  6. To make the icing, mix the icing sugar with a little of the orange juice, stirring well until you have a fairly thin consistency. Drizzle the icing over the pastry swirls and sprinkle with gold stars. Serve warm or cold.

Tip: For ease, pipe the mixture into the doughnut tin using a piping bag fitted with a plain nozzle. These savoury doughnuts are best eaten on the day they are made. They can also be prepared in advance and frozen, adding the topping before serving.