These delicious festive treats use filo pastry for a modern twist on a historic classic. Perfect to whip up in advance and bring out when guests pop over, simply top with crème fraiche and clementine zest for a real taste of Christmas.
Serves: 6
Prep time: 30 mins
Cooking time: 12 mins
Ingredients
- 2 ripe pears, peeled and grated
- 60g mixed peel
- 60g chopped apricots
- 80g dark glacé cherries
- 150g raisins
- 50g sultanas
- 100ml medium sherry
- 50ml brandy
- 1tbsp runny honey
- 1⁄2 tsp ground cinnamon, plus extra to sprinkle
- Juice and zest of 2 clementines
- 4 sheets filo pastry
- 25g Lurpak® Unsalted butter, melted
- 60g flaked almonds
- 4tbsp icing sugar
- Crème fraiche and clementine zest to serve
Method
Start by preheating the oven to 180C / 160C fan / gas mark 4.
Combine the grated pear, mixed peel, apricot, glacé cherries, raisins, sultanas, sherry, brandy, honey, cinnamon, clementine juice and zest in a medium saucepan. Place over a medium heat and bring to the boil. Next, reduce the heat and simmer uncovered for 10 minutes until most of the liquid has evaporated (be careful not to burn the mixture). Remove from the heat and give it time to cool.
Next, lay four sheets of filo pastry on top of each other and cut into 6 even-sized squares
(they shuld be approximately 10cm x 10cm). Take 1 square of filo, lightly brush with the
melted Lurpak® Unsalted butter, scatter with almonds and lightly dust with icing sugar. Then take another square of filo and place on top of the buttered square at an angle to form a star shape. Lightly brush the top square with Lurpak® Unsalted butter and carefully transfer into a muffin tin with a palette knife. Next, sprinkle a few more almonds around the edge of the filo and finish with a dust of cinnamon. Repeat this process until you have used all the filo squares (you’ll need to work quite quickly to make sure the filo doesn’t dry out).
Next, carefully place a tablespoon of the cooled mincemeat mixture into each filo case. Put into the preheated oven and cook for 10-12 minutes until the pastry is golden and crisp.
Serve with a generous dollop of crème fraîche mixed with clementine zest.
