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Mincemeat samosas

Mincemeat samosas

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus soaking
  • Easy
  • Makes 18

Give mince pies a makeover with this alternative recipe - all the festive flavour wrapped up in sheets of filo pastry and baked until crisp

  • Freezable
Nutrition: per samosa
NutrientUnit
kcal126
fat3g
saturates2g
carbs20g
sugars12g
fibre1g
protein2g
salt0.2g
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Ingredients

Method

  • STEP 1

    Mix 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 2

    Working 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 3

    Place 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).

Goes well with

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.2 ratings
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