Filo Mince Pies
Try these for a little twist on a Christmas classic.
Print Pin RateServings: 12
Calories: 180kcal
Ingredients
For the mincemeat:
- 120 g Sultanas
- 150 g Currants
- 150 g Raisins
- 200 g Diced bramley apples
- 100 g Suet
- 200 g Light muscovado sugar
- 100 g Mixed peel
- 70 g Chopped almonds
- 2 heaped teaspoon Mixed spice
- Zest and juice of one large orange
- 100 ml Brandy
For the pies:
- 12 Sheets of ready made filo pastry
- 1 Egg lightly beaten
- Sunflower oil in a spray bottle
- Icing sugar for dusting
Instructions
- To make the mincemeat, mix all of the ingredients in a large bowl until well combined.
- Spoon the mincemeat into some clean jars and seal. It can be used immediately but will also keep for up to 12 months.
- To make the mince pies, preheat the oven to 165℃.
- Lay the sheets of filo pastry out on top of each other, use scissors to cut them in half across the width, then cut each half in half again to give four stacks of roughly 12 cm square pieces of filo. Keep any filo not being worked on under a damp cloth to prevent it drying out.
- Spray a 12 hole muffin tin with sunflower oil. Line each hole with three squares of filo, each one slightly staggered so it looks like a star. Press the pastry down right into the edges of the muffin tin holes.
- Bake in the oven for 5 minutes until crisp and pale golden.
- Divide the filling evenly among the cases.
- Take the remaining squares of filo, scrunch each one up lightly and place on top of each pie.
- Brush each one with the beaten egg.
- Pop in the oven for 12 minutes, or until crisp and golden.
- Once ready, remove the pies from the oven and dust with icing sugar.
Nutrition
Calories: 180kcal
