Mincemeat Pinwheels

Ingredients
200g Plain Flour
100g Soft Butter
1 Tablespoon Icing sugar
Pinch of grated Nutmeg
1 Egg
1 Jar Mincmeat
Milk to glaze
25g Flaked Almonds

Method
1 Pre heat oven 180°C/400°F/ Gas 6
2. Line a baking tray with baking paper.
3. Put the flour in a large bowl, cut up the butter and rub in using fingertips until it resembles breadcrumbs. Stir in the icing sugar & ground nutmeg.
4. Add beaten egg using a round bladed knife stir together to form a ball.
5. Knead lightly and roll out to a rectangle 36x32cm approx.
6. Spread mincemeat over the pastry thinly leaving a 2 cm border along the longest edges.
7. Tightly roll in one of the long edges and roll up tightly. Brush with a little milk along the remaining long edge to seal.
8. Wrap the roll in cling film and chill for approx 30 minutes.
9. Take from the fridge, cut the roll into approx 18 slices. Line the cut slices onto a baking tray, flatten with the palm of your hand then sprinkle with almonds.
10. Bake for 15-20 minutes, then cool on a wire rack. Dust with icing sugar & serve.