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A selection of filo mince pies
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Christmas filo mince pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal232
fat7.6g
saturates4.4g
carbs36.8g
sugars30g
fibre1.7g
protein1.8g
salt0.2g
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This recipe has been produced and tested in partnership with Kerrygold

Ingredients

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

For the mincemeat

  • 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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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