Off Piste Puds & Cakes - Christmas Special

Our chalet elves are back in their alpine home and they've got a special Christmas recipe for us. Their adventures skiing through trees got them thinking, what about trees for afternoon teas! 

A rummage through the Tin Tin cookie cutter tin (yes, that’s right an old biscuit tin featuring Tin Tin put to perfect use making it both practical and jolly) produced the ideal tree cutter. A sheet of puff pastry here, a jar of mincemeat there, some frozen red berries to give it a zingy twist and 25 minutes later a Christmas biscuit come tart come wowzer snack. Here’s how to make them yourself.

- 1 sheet of puff pastry
- ½ a jar mincemeat
- A handful of frozen or fresh red berries
- 1 egg

Roll your puff pastry out to about around 3mm thick on a floured surface. Cut out at least 16 trees (or any other shape that takes your fancy). Whisk up the egg with a pinch of sugar and a pinch of salt and carefully egg wash the edges of half your trees – this will act as glue. Mix the mincemeat with the red berries and lay a teaspoon of mix along the centre of an egg washed tree. Take an un-egg washed tree and lay it on top of a tree with the filling on and press the two pieces of pastry together. Make sure there are no holes for the mix to leak out. Egg wash the top of the pastry tree and use a sharp knife to make three small slits along the top. Pop in a hot oven, around 190 degrees for about 25 minutes until risen and golden. Sprinkle with icing sugar once cool.

If our fruity Christmas trees have got you in the Christmas spirit, why not check out our fantastic Christmas ski deals. With holidays from £899pp, including flights, transfers and of course, a Christmas dinner, we'll make your Christmas one to remember.