Christmas mincemeat and filo triangles
Time to make: 40 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1 lemon, zest (see method), juice
- 1 orange, zest (see method)
- 1/2 cup white sugar
- 1/2 cup brown sugarlight brown cane sugarX
- 2 large Granny Smith apples, unpeeled, cut in chunks
- 2 cups sultanasgolden raisinsX
- 2 cups mixed dried fruit
- 1 teaspoon each cinnamon, mixed spice and grated nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 cup brandy or whisky or rum or sherry or port
- 12 sheets filo pastry
- oil, to brush pastry
Total fat 2g
saturated fat N/S
Dietary fibre 1g
1 Use a potato peeler to peel zest from lemon and orange. Place in a food processor with white sugar and chop until zest is very fine. Add brown sugar, apples, lemon juice, half the sultanas and half the mixed dried fruit. Process until apple is finely chopped. Add the remaining fruit and flavourings. Process briefly. Use immediately or store in containers and refrigerate for up to 2-3 weeks until required. Freeze for longer storage.
2 To make filo triangles, lay 1 filo sheet on a clean dry surface. Brush lightly with oil and dust with sugar (optional). Place another sheet on top. To make small parcels (to serve like mince pies), cut filo sheet cross-ways into six, 6-7cm wide strips. To make dessert-sized parcels, cut filo sheet cross-ways in 3 strips.
3 Lay the first strip on the bench with short end towards you. Place about 1 teaspoon filling for small parcels (or 1 tablespoon for larger parcels) slightly to one side at the end closest to you. Fold corner of the strip diagonally (at 45°) over filling then fold strip straight across at the end of the overlap. Keep folding diagonally then straight across for a triangular parcel.
4 Arrange parcels on a baking paper-lined baking sheet, then bake at 200°C for 8-10 minutes or until golden brown. Allow to cool for a few minutes then dust lightly with icing sugar to serve.
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