*Mincemeat and Apple Jalousie*
Serves 6

Light and crisp puff pastry filled with delicious bottled mincemeat and sliced apple.  Served warm with a tasty dollop of creme fraiche.  Yum!

1 350g package of frozen all butter puff pastry
1 4 to 6 ounce jar of mincemeat
1 large eating apple, peeled and thinly sliced
1 TBS caster sugar
milk and demerara sugar
Icing sugar to dust
Creme fraiche to serve

Pre-heat th eoven to 220*C/425*F.

Roll the pastry to a thin oblong, 6 inches wide and 18 inches long.  Cut in half crosswise to give you 2 9-inch long strips.  Flour one strip lightly and fold in half from both edges to the centre.  Make a series of cuts through the folded edges to within one inch of the trimmed edge on both sides.

Lightly butter a sheet of parchment paper and place it on a baking tray.  Lay the plain piece of puff pastry on top.  Spread with the mincemeat to within 3/4 inch of the edge all around.  Place the thinly sliced apple on top and then sprinkle with the caster sugar.  Dampen the free edge all around with some water.  Open out the slashed piece of pastry and lay on top.  Seal the edges all around and crimp them together.  Brush with some milk and sprinkle with some demerara sugar.

Place in the centre of the heated oven and bake for 25 to 30 minutes until well risen and nicely browned.  If you think it is browning too quickly you may reduce the oven temperature for the last 5 to 10 minutes.  Remove from the oven.   Dredge with icing sugar, cut into squares and serve warm with some creme fraiche.