If you fancy a change from the traditional mince pie this year, why not try these? I personally prefer filo to shortcrust pasty – try them and let me know what you think!
Serves about eight.
You will need:
For the brandied mincemeat
This recipe makes enough for 6 x 1lb jars and as an alternative you could try ginger wine or whisky instead of the brandy!
- 450g apples, peeled and cored
- 225g suet
- 350g sultanas
- 250g raisins
- 225g currants
- 225g candied peel (chopped)
- 3 oranges (grated rind and juice)
- 1 lemon (grated rind and juice)
- 50g flaked almonds
- 4tsp ground mixed spice
- ½ teaspoon each nutmeg and cinnamon
Mix all the ingredients together in an ovenproof bowl, cover with foil and stand in the oven heated to 120ºC/225ºF/Gas ¼ for about three hours. Take the bowl out and allow to cool, then mix in the alcohol and spoon into clean, dry jars. Cover and seal as usual.
For the waterlillies
- Approx 20 sheets of filo pastry
- 225g (8oz) melted butter
Using good kitchen scissors, cut the filo pastry into 5 – 5.75cm (2-21/2 inch) squares. Cut a stack at once, don’t do them one at a time or you really will be there until Christmas! Keep the pastry covered with a clean damp cloth as much as possible to avoid it drying out. Butter a nine-hole bun tin and place a square of pastry over the hole. Brush the top of the pastry with melted butter and cover with another square of pastry, placing the second square at an angle. Continue to layer about 5 sheets of pastry, buttering in between and rotating each square a little each time to give a petalled edge effect – see diagram. Fill each pastry case with between 10 – 15g (1dsp to 1tbs) of mincemeat and bake in a pre-heated oven at 160ºC (325ºF), gas mark 3 for 45 minutes.