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- 35 g butter
- 5 x sheets of filo pastry
- 410 g jar of fruit mincemeat
- 1 Tbls icing sugar
This is a great, easy recipe for entertaining over Christmas. They are so quick to make you can whip them up at short notice when unexpected guests arrive! They are also good for people who are not too keen on Mince Pies, as the Filo pastry is much lighter and crispier than typical pastry.
Pre-heat the oven to 180 degrees Celsius.
Start by melting the butter in a small bowl. Lay 5 sheets of Filo pastry on top of each on a clean work surface and cut into 6 equal squares. Lay the pieces you are not using under a damp cloth so they don’t dry out.
Place a square on the work surface, brush with the melted butter, then lay another square on top, at an angle. Brush with melted butter then place a third square of pastry on top, again at an angle, so you have a twelve point star. Brush the top layer with butter too.
Place a generous, heaped teaspoon of the fruit mince in the centre of the pastry. I would say a tablespoon, but it’s difficult to get a tablespoon into the small jars. Taking four sides of the pastry bring them together and scrunch the pastry to make a parcel that looks a bit like Father Christmas’s sack. Pinch the pastry firmly so it stays together while it cooks.
Place the parcels on a greased baking tray (I used some of the left over melted butter) and brush the outside of the parcels with the remaining butter. Bake in the oven for 20-25 minutes until crisp and golden.
Sprinkle the parcels with icing sugar while they are still warm. The parcels are best served warm, but also taste good cold.