Give mince pies a makeover with this alternative recipe – all the festive flavour wrapped up in sheets of filo pastry and baked until crisp
Prep:1 hr and 30 mins
Makes 18
1 cooking apple, peeled, cored and finely choppedzest and juice 1 orange50g dried ready-to-eat apricots, chopped25g shelled pistachios50g dried cranberries175g sultanas1 tsp cinnamon½ tsp grated nutmeg2 tbsp brandy1 tbsp clear honey50g butter, melted and kept warm6 sheets filo pastry (270g pack)icing sugar, to decorate
STEP 1Mix together the fruit, dried fruit, nuts, spices and brandy. Leave the mixture in the fridge for 30 mins to allow the flavours to develop, then stir in the honey. Heat oven to 200C/180C fan/gas 6. 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.STEP 2Working 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 alternately left and right to form a triangular package, until you’ve used up all the strip. Repeat with the other strips, brushing with butter before folding.STEP 3Place 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 a low oven if necessary).
