I recently took up the challenge from The Sheffield Chronicle to try out fellow author Milly Johnson’s recipe for filo pastry mincemeat parcels. The results were fabulous. Very tasty indeed and really easy to do. Lovely Kev, who doesn’t even like mince pies, had two while we were taking the photos!
They’re nice warm and would be lovely served with some clotted cream – Milly’s suggestion!
I’ve modified the recipe slightly to include my own adjustments, so give them a go yourself! Yum.
What you need:
Sheets of filo pastry cut into approx 5” squares (you’ll need 3 of these for each parcel)
Jar of mincement – I bought one with cranberries and brandy in it.
Ounce of melted butter
Icing sugar to dust when baked
What you do:
Place 3 filo sheets on top of each other at an angle so the points form a star pattern. The most difficult bit is getting separating the sheets of filo pastry without tearing them.
Brush a thin layer of melted butter between each layer. I was quite sparing with this so that they don’t go soggy.
Place a heaped teaspoonful of mincemeat in the centre of the pastry and gather up and press together the edges to form a parcel.
Lightly brush the parcels with butter and place in a pre-heated oven 190 C/375 F for 10-15 minutes until golden.
Sprinkle lightly with icing sugar when removed from the oven.
Eat with clotted cream – allowed as you’ve saved loads of calories by using filo pastry!