Festive Filo Mince Pies

Created for Little Forest Folk Life by Two Teaspoons

Makes approximately 12

 Ingredients:  

·      1 x 270g pack of filo pastry sheets (remove from fridge to let it come to room temperature)

·      1 x 400g jar of mincemeat (or, even better, use our Traditional Fruity Mincemeat recipe – see over)

·      100-150g butter (melted) - depending on how buttery you like it!

Preheat the oven to 180°C/160°C fan. Place a baking tray into the oven to heat up. (This will help the base of the pies cook through avoiding any soggy bottoms!). Grease a 12-hole muffin tin with some melted butter.

1. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Then cut each half in half again vertically to give four stacks of about 12cm squares of filo. You can use scissors or a sharp knife. Remember to keep any filo not being used under a damp tea towel so that it doesn’t dry out.

2. Now line each hole of the muffin tin with three squares of filo. Take a square at a time, press it down into the corners of the tin and then place the next square slightly staggered over the previous one, so that the pastry case looks like a star. Brush with melted butter between each layer. After lining the tin, you should be left with 12 squares of filo – keep these under a damp tea towel for now.

3. Brush the pastry cases with melted butter and bake in the oven for five minutes until crisp and pale golden.

4. Next, using two teaspoons, divide the mincemeat filling evenly among the cases. Then take the remaining squares of filo, scrunch each one up lightly and place one on top of each pie as a lid. Brush them lightly with more melted butter. Place the muffin tray on the heated baking sheet for 8-10 minutes or until the pies are crisp and golden.

Finishing touches, if you are feeling fancy!

·      Dust with a little icing sugar

·      Serve with thick double cream

Traditional Fruity Mincemeat

Created for Little Forest Folk Life by Two Teaspoons

Makes approximately 12

(contains alcohol so parental supervision required)

Makes approximately 3 jam jars

Ingredients:

·      250g raisins

·      200g sultanas

·      150g dried cranberries

·      75g mixed peel

·      150ml brandy

·      1 large orange, zest and juice

·      250g dark brown sugar

·      50g stem ginger in syrup, finely chopped

·      2 tablespoons of syrup from the stem ginger

·      300g vegetarian suet

·      ½ teaspoon mixed spice

·      ½ teaspoon cinnamon

·      ½ small nutmeg, grated

·      1 large Bramley apple, peeled and grated

1. Soak the dried fruit in the brandy and orange juice for one hour until plumped up. Drain and keep the brandy and orange juice to one side.

2. In a large bowl mix all the ingredients together along with the brandy and orange juice. Stir thoroughly until the sugar is dissolved.

3. Spoon and press into sterilised jam jars and seal. Cover and leave for at least a fortnight in the fridge. Will keep in the fridge for up to six weeks or can be frozen.