Heat the oven to 200C/ 180C fan / Gas 6
If you find the traditional pastry mincepies a little heavy, this new twist made with filo pastry may just be the one for you.Print me
1 x 410g jar of Mrs Darlington's Mincemeat with Brandy
50g dried cranberries
1 tbsp clear honey
50g butter, melted & kept warm
6 sheets of filo pastry (270g pack)
Icing sugar to decorate
Mix the mincemeat with the cranberries and honey.
Arrange the filo sheets with the short side facing you and, using scissors, cut the stack in 3 vertically, to make long strips.
Brush the top 3 strips with melted butter.
Working quickly, put 1 heaped spoonful of mincemeat at the top of the first strip. Fold one corner of the pastry over it to form a triangle, then continue folding alternating left and right to form a triangluar package, until you've used up all the strip. Repeat with the other strips, brushing with butter before folding.
Place on a baking sheet and brush each one with more melted butter. Bake for 15-20 mins until crisp and golden. Dust with icing sugar and serve warm (reheat later in the oven if necessary).
This recipe does not have nuts in, but if you have a small handful of shelled pistachios in the cupboard, pop them into the mixture at the beginning of the recipe. They will add a lovely taste and texture to the recipe.
The samosas freeze well too.