Croissant mincemeat sandwich

Treat the family to a croissant sandwich for brunch, with mascarpone and mincemeat filling. They're a decadent sweet treat for Christmas morning

Serves 2


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
tsp ground mixed spice
50g orange & brandy mincemeat (see 'goes well with' below), or use shop-bought (vegetarian, if needed)


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.

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.