Mincemeat samosas
Give mince pies a makeover with this alternative recipe - all the festive flavour wrapped up in sheets of filo pastry and baked until crisp
Quick-to-mix mincemeat
Makes 5 x 450g/1lb jars
Easy
Prep:
plus 2 hrs soaking, no cook
Why settle for a shop-bought jar of this traditional, festive fruit filling when you can make your own in minutes?
Skip to ingredients
- 2 large Bramley applespeeled, cored and finely chopped to give 450g/1lb
- 450g currants
- 450g sultanas
- 450g raisins
- 200g pot mixed candied peel
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 450g dark muscovado sugar
- 1 ½ tsp ground mixed spice
- 100ml Armagnac or brandyplus more if needed
- 200g pack beef or vegetable suet
Nutrition: per tbsp
- kcal54
- fat1g
- saturates1g
- carbs10g
- sugars10g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.
