December & Christmas means one thing…Mince Pie overload! I love mince pies and have been making these ones for years…no complaints yet!
What you will Need
Pack of Filo pastry
822g Jar of Mince meat
65g Melted Butter
Icing sugar to dust
How to Make
Roll the sheets of filo out and cut into 6in squares, you should get enough sheets to make 16 mince pies. Try and work with some speed as filo pastry does dry out quickly.
Take a square and brush lightly with the melted butter, layer three squares together brushing each with butter. Offset the squares so they don’t fully overlap.
TIP: If your butter starts setting just pop it back on the hob for a few seconds to loosen it up.
Place a dessert spoon full of mince meat in the centre of each square and then gather the sides into the centre and squeeze closed.
Brush again with the melted butter and place in the middle of the oven on a lined baking tray for 15mins, check half way through cooking to make sure they aren’t burning on the edges.
Here’s my helper overseeing mince pie baking, remember to keep mince pies away from dogs as the raisins are extremely poisonous to our furry friends.
Take out of the oven and leave to cool on a wire rack, once cool, lightly dust with icing sugar.
These mince pies are lovely and crunchy on the outside and full of yummy mincemeat in the middle! Don’t forget to save one for Santa, he is sure to love them!
Love Claire x