I have never baked anything festive specific except for actual Christmas dinner. I always just pop along to M&S and buy a cake/gingerbread biscuits/chocolate log etc and don’t give it a second thought.
This year however I very much like the idea of making a few things myself, I think it would be fun, and I have come over all a bit whimsical and romantic about the kitchen being scented with cinnamon, orange peel and all things deliciously December-ish.
These filo mince parcels are much lighter than a traditional mince pie and prettier I think. Charlotte at Buttercream and Dreams says that this surely means you can eat more (!) If you want to jazz your mincemeat up add some grated orange zest, cranberries and pecans to mix.
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- One pack of filo pastry
- Jar of mincemeat
- 50g flaked alonds
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- Preheat oven to 180 c
- Lightly grease a 12 hole cupcake tin
- Take your sheets of filo pastry and carefully cut in half lengthways and then each strip in to 4 or 5 squares. Be careful to keep your pastry under a damp tea towel so that it doesn’t dry out.
- Take 3 squares of pastry and gently press in to the tray. It’s nice to place these in an offset manner. Repeat until you have used all of your pastry squares.
- Bake the pastry in the oven for 5 minutes until lightly golden
- Remove and add a spoonful of mincemeat to each pie
- Sprinkle with almonds and place bake in the oven for 8 – 10 minutes until crisp and golden
- Sprinkle with icing sugar and serve