Ingredients
- 50g unsalted butter, melted, plus extra for the tin
- 140g filo pastry sheets
- icing sugar, for dusting
For the mincemeat
- 1 cooking apple, peeled, cored and finely grated
- 400g mixed dried fruit
- ½ orange, zested and juiced
- 50g shredded suet (ensure vegetarian, if needed)
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 75g light brown soft sugar
- 2 tbsp brandy
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. First, make the mincemeat. Tip all of the ingredients into a large saucepan and cook over a low-medium heat for 10 mins, stirring frequently until sticky and combined. Remove from the heat and set aside.
- STEP 2
Lightly brush the holes of a 12-hole muffin tin with melted butter. Cut the filo sheets into quarters to make small squares, then use one square each to line the holes. Brush with more butter, then top with a second filo square, turning it to form a cross shape. Fill each pastry case with a heaped tablespoon of mincemeat, then loosely fold the overhanging filo towards the middles.
- STEP 3
Shred any leftover filo into small, thin strips and top each pie with filo nests. Brush the exposed pastry with melted butter, then bake for 25 mins until golden brown. Leave to cool completely in the tin, then dust with icing sugar before serving.
Ingredients50g unsalted butter, melted, plus extra for the tin140g filo pastry sheets icing sugar, for dustingFor the mincemeat1 cooking apple, peeled, cored and finely grated400g mixed dried fruit½ orange, zested and juiced50g shredded suet (ensure vegetarian, if needed)½ tsp ground cinnamon½ tsp ground allspice ½ tsp ground nutmeg 75g light brown soft sugar2 tbsp brandyMethodSTEP 1Heat the oven to 200C/180C fan/gas 6. First, make the mincemeat. Tip all of the ingredients into a large saucepan and cook over a low-medium heat for 10 mins, stirring frequently until sticky and combined. Remove from the heat and set aside.STEP 2Lightly brush the holes of a 12-hole muffin tin with melted butter. Cut the filo sheets into quarters to make small squares, then use one square each to line the holes. Brush with more butter, then top with a second filo square, turning it to form a cross shape. Fill each pastry case with a heaped tablespoon of mincemeat, then loosely fold the overhanging filo towards the middles.STEP 3Shred any leftover filo into small, thin strips and top each pie with filo nests. Brush the exposed pastry with melted butter, then bake for 25 mins until golden brown. Leave to cool completely in the tin, then dust with icing sugar before serving.
Christmas filo mince pies
