Mincemeat Stuffed Apples (Jamie Oliver) - cooking recipe

Ingredients

200 g mincemeat
1 1/2 teaspoons ground cinnamon
1 lemon, zest of
50 g walnuts (finely chopped)
75 ml port wine (splash of)
8 apples
1 egg, large
75 ml milk
500 g puff pastry
4 tablespoons demerara sugar
200 ml double cream, to serve (jersey cream)

Preparation

preheat oven to 190 or gas mark 5, tip mincemeat into bowl add big pinch of the cinnamon, lemon zest, walnuts and port mix well.
core apples with corer and stuff the hollow holes wirh the mincemeat mix.
beat the egg and milk together. Lay pastry on a floured surface and roll out to thickness of 50p about 3 mm? (half thickness of pound coin) im rubbish with these kind of measurements.
cut into eight even sized squares and lightly brush each with egg and millk wash. scatter half of demmerara sugar evenly across squares and then dust with a couple of pinches of cinnamon.
place apple in centre of square of patry and bring pastry up around the apple pressing together so the apple is encased - do this with rest of apples.
hold the apples with the pastry sealed on the top of the apple, facing upwards else your apple will slide off.
transfer apples to baking tray lined with greaseproof, patry seal DOWN on the greasproof brush each with a little more egg and milk wash and scatter over last of sugar and remaining cinnamon.
bake in hot oven fo about 40 mins , the patry should be golden and crispyand apples cooked through servce with the jersey cream, leftovers can be eaten cold the next day. sounds goody yum tums.