Filo Mince Pies
What is Christmas without a mince pie!? However, before you berate me for ruining a classic, please let me defend myself and say… these are just a fun reinvention! There is nothing wrong with a good old fashioned mince pie! It’s just… these filo mince pies are just so pretty! And really easy to make. Plus, filo pastry is a lot lighter than shortcrust. So maybe that means you can eat more of them? Ahaha, well, I think so…
Just make sure you leave one out for Santa on Christmas Eve!
What’s more, these should be suitable for vegans (just check the packaging of anything pre-made to be doubly sure!)
- 1 packet of pre-made filo pastry
(You can make your own, if you’re a sadist)
- Approx. 350g of mincemeat, enough for 12 loaded tablespoons
(I use this recipe, substituting the suet for vegetable suet)
- A little olive oil for brushing
- Icing sugar for dusting
Preheat the oven to 180C.
Grease a 12 hole muffin tin and set aside.
Lay out 6 sheets of filo pastry in 3 piles of 2 layers. Cut each of these into four, so you’re left with 12 rectangles, 2 layers deep.
Brush all the layers of with a little oil so that they stick together.
Put a spoonful of mincemeat into the centre of each rectangle, brush the edges with oil and lift each corner. Scrunch the edges together to seal the parcels, brushing with oil again if necessary to help them to stick.
Pop each parcel into a hole in the muffin tin, brush all over with olive oil and bake for 8-10 minutes (or until golden and crispy).
Remove from the oven and allow to cool in the tins. Then, remove each of the filo mince pies from the tin, dust with icing sugar and serve.