CHRISTMAS FILO MINCE PIES

Christmas filo mince pies image

Mince pies are a must at Christmas, and you can't go wrong with these filo versions laced with zesty orange and a splash of warming brandy

Provided by Katie Hiscock

Time 55m

Number Of Ingredients 12

Ingredients

50g Kerrygold unsalted butter, melted, plus extra for the tin
140g filo pastry sheets
icing sugar, for dusting
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 232 calories, Fat 7.6 grams fat, SaturatedFat 4.4 grams saturated fat, Carbohydrate 36.8 grams carbohydrates, Sugar 30 grams sugar, Fiber 1.7 grams fiber, Protein 1.8 grams protein, Sodium 0.2 milligram of sodium