How to make: filo mince pies

These look really pretty, taste amazing and are healthier than shortcrust mincepies.

Makes 12


300g mincemeat
25g dried cherries
25g dried apricots, diced
50g flaked almonds
6 sheets filo pastry
30g unsalted butter
1 tbsp olive oil
icing sugar for dusting


1. Preheat the oven to 200C (400F) Gas Mark 6.

2. Mix together the mincemeat, cherries, chopped apricots and flaked almonds.

3. Lay the 6 sheets of filo pastry on top of each other and cut into 8 squares.

4. Melt the butter and mix with the olive oil.

5. Lay one square of pastry on to the work surface and brush with a small amount of butter and oil. Place another on top, at an angle and brush with butter. Repeat until you have 4 squares on top of each other at different angles. Gently press the square into the hole of a 12-hole bun tin. Repeat with the remaining squares – at this point you will have 12 spare squares of pastry.

6. Spoon the mincement mixture into the pastry cases.

7. Brush the remaining squares of filo with the remaining butter and oil and scrunch each one and place on the top of the mincepies.

8. Bake for 15-16 minutes, until golden.

9. Leave to cool on a cooling rack. Dust with icing sugar before serving.

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