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Ingredients
- 410 G One jar good-quality mincemeat
- 1 apple peeled, cored and finely chopped
- 1 pear peeled, cored and chopped
- 25 G chopped walnuts
- Grated zest of 1 orange
- Juice of half an orange
- Splash of brandy optional
- 270 G ready-made filo pastry sheets thawed if frozen
- 50 G unsalted butter melted
- 50 G flaked almonds
Ingredients
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Instructions
- Put the mincemeat, apple, pear, walnuts and orange zest in a bowl and mix together. Add the orange juice and brandy, if using. Cover and leave to soak for 3 hours
- Unwrap and separate the filo sheets, cover with a damp tea towel and allow them to come to room temperature
- Heat the oven to 180 C. Lightly grease a 24-hole mini-muffin tin with melted butter. Cut each sheet of filo into 8 cm x 8 cm squares — four squares should be perfect for each mince pie. Push a square into each hole of the tin to line the bottom and sides
- Brush the filo with melted butter, then place a second square of filo on top, but at a different angle so all the corners are sticking up. Brush this filo square with melted butter. Repeat, making sure each square lies at a different angle until you have four layers of filo in each hole of the muffin tin. Slightly scrunch the edges.
- Spoon a heaped tsp of mincemeat mixture into each filo case, sprinkle with flaked almonds and place in the oven for about 20 mins until the pastry is golden and crisp and the mincemeat is bubbling.