filo mince pies
Recipe Developed by Charlotte White
I am not a huge fan of mincemeat. Scratch that, I really dislike mincemeat so the request for a mincemeat recipe made my heart sink a little. Why? When I love fruit and spice, why do I hate mincemeat so?
I considered this question and took everything that I disliked in traditional mincemeat out and replaced the currants and peel with the flavours that I enjoy. Join me in welcoming sweet cherries and pomegranate to my take on mincemeat which is every bit as blood red as its name suggests.
Prep:
10 mins
Cook:
10 mins
Serves:
12-24
method:
Preheated oven 180⁰C / 350⁰F / Gas Mark 4.
1
Cut a square of filo pastry large enough to press into one cavity your cupcake tin with a little sticking up above the tin. Brush lightly with oil whilst flat before pressing gently into the tin.
2
Repeat this process with a second square of filo. Lay it on top of the first so that its corners stick above the straight lines of the first.
3
Spoon 2-3 tsp of mincemeat into the filo case.
4
Bake for 10 minutes, or until the filo is browned. Allow to cool for 5 minutes before serving warm or allow to cool completely and store in an airtight container.
ingredients:
• Ruby mincemeat
• Filo pastry (shop bought and ready to use!)
• Sunflower oil
You will need
• 12x cavity cupcake tin or 24x cavity mini cupcake tin
• Pastry brush
