Filo Mince Pies

Yes you can have your Mince Pie & eat it!!!

By using filo pastry you can still enjoy one of Christmas’ age old traditions – a mince pie.

Try experimenting with the filo pastry – you could make them into parcels, or even ‘samosa’ shape, the possibilities are endless.

Preparation time 10 mins / Cooking time 30 mins

Makes: 12 mini & 12 large

Cals: 45 mini / 60 large

       Carbs: 9.6 Sugars: 6.6
Fats: 2.1         Fibre: 0.2
Saturates: 1.3     Protein: 0.4

Ingredients

Method

25g butter – melted

4 sheets filo pastry

250g good quality Mincemeat

Icing sugar to decorate (optional)

Mini Mince Pie’s:-

Gently melt 12.5g butter in small saucepan
Using 2 sheets filo pastry – lay on top of each other & cut in half, put one half on top of other (you should have 4 layers) & then cut into 36 squares.
Lightly brush each of the mini muffin tins with butter, place a filo square in tin, lightly brush with melted butter another square, place in tin; repeat so you have 3 squares in each hole.
Divide 100g mincemeat between the 12 pies (approx 1 teaspoon).
If there is any melted butter left gently dab over any exposed pastry.
Place in oven for approx 5-6 minutes – keep an eye on them as they colour very quickly.
Sprinkle with icing sugar (if using) serve warm & enjoy!

Larger Mince Pie’s:-

Gently melt 12.5g butter in small saucepan
Using 2 sheets filo pastry – lay on top of each other & cut in half, put one half on top of other (you should have 4 layers) & then cut int 24 squares.
Lightly brush each of the mini muffin tins with butter, place a filo square in tin, lightly brush with melted butter another square, place in tin; repeat so you have 2 squares in each hole.
Divide 150g mincemeat between the 12 pies (approx 1 heaped teaspoon).
If there is any melted butter left gently dab over any exposed pastry.
Place in oven for approx 6-7 minutes – keep an eye on them as they colour very quickly.
Sprinkle with icing sugar (if using) serve warm & enjoy!