Croissant mincemeat sandwich

Method 1

Ingredients

2 all-butter croissants

1 tbsp butter

1 tbsp honey

1 tbsp golden caster sugar

For the filling

75g mascarpone

1 tbsp icing sugar

1 tsp vanilla bean paste

½ tsp ground mixed spice

50g orange & brandy mincemeat

(see 'goes well with' below), or use shop-bought (vegetarian, if needed)

step 1

Arrange the croissants on a sheet of baking parchment and fold the parchment over so the croissants are covered. Roll them out a few times using a rolling pin so they are completely flattened. Melt the butter in a frying pan over a medium heat and, once foaming, fry the croissants for 2-3 mins on each side until browned. Transfer to a plate and drizzle the honey over one side, then scatter over the sugar. Return to the frying pan and fry, honey-side down, for another 5 mins until caramelised and crisp.

step 2

Meanwhile, tip the mascarpone, icing sugar, vanilla and mixed spice into a bowl, and whisk well to loosen. Add the mincemeat and swirl through using a skewer or cutlery knife. Spread this over one of the croissants, sandwich the other on top, press down lightly, cut in half and divide between two plates. Best served straightaway.

Method 2

🥐 Croissant Mincemeat Sandwich

⏱️ Ready in: 10–15 minutes

🍽️ Serves: 2 (easily scaled up)

🧾 Ingredients

2 all-butter croissants (fresh or slightly stale is fine)

4–6 tbsp mincemeat (store-bought or homemade)

1–2 tbsp brandy or orange juice (optional — to loosen mincemeat)

2 tsp butter (softened, for spreading)

Icing sugar, for dusting

Optional extras:

A few slices of Brie or cream cheese (for sweet-savoury contrast)

A dollop of brandy butter, mascarpone, or clotted cream (to serve)

🥄 Method

1. Prep the Croissants:

Preheat oven to 180°C (160°C fan) / 350°F / Gas 4, or use a sandwich press or frying pan.

Slice the croissants in half horizontally.

2. Fill:

Mix the mincemeat with brandy or orange juice if it’s very thick.

Spread a little butter on the inside of each croissant half (optional, but adds richness).

Spoon the mincemeat generously onto the bottom half.

Optional: Add a few thin slices of Brie or a spoon of cream cheese for contrast.

Sandwich with the top half.

3. Warm:

Place on a baking tray and warm in the oven for 8–10 minutes, until heated through and slightly crisp on the outside.

Or: Toast lightly in a dry pan or sandwich press until golden.

4. Serve:

Dust with icing sugar.

Serve warm, optionally with a spoon of mascarpone, clotted cream, or brandy butter on the side.

✅ Tips:

Add a few chopped nuts or dried cranberries to the filling for crunch.

Want it crispier? Brush the outside of the croissant with melted butter before baking.

This works brilliantly with pain au chocolat too — chocolate + mincemeat is a winner.

Comments

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