Filo Pastry Parcels with Mincemeat Filling
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Apples, dried fruit, candied peel and suet are the basic ingredients for preparing a delicious mincemeat filling for this filo pastry parcels recipe.
18 October, 2018
ingredients
Filo pastry
1 packet
Minced meat
560 g (bought or home-made)
Egg yolks
2
All purpose flour
for working
Fruit
250 g, dried (currants, raisins, sultanas, figs, dates, apricots... )
Apples
1 cooking
Suet
100 g
Sugar
50 g, cane
Almonds
25 g
Oranges
2 organic, grated rind
Lemons
1 organic, grated rind
Spices
2 tsp, mixed, ground (nutmeg, cloves, cinnamon)
Preparation
- For home-made mincemeat, finely chop or mince the apples, dried fruit, candied peel and suet.
- Add the other ingredients and mix well.
- Then put into the oven at 100°C for 3 hours and stir frequently.
- Cut the pastry into double the number of circles or squares required (approx 14 cm in size).
- Brush with 3 - 4 tbsp melted butter and put the pieces of pastry together in twos.
- Brush the edges with a little egg yolk and put a little mincemeat in the middle of each piece.
- Gather the pastry up around the filling and press together to make purses.
- Brush with the remaining egg yolk and bake in a preheated oven (200°C with fan) for 15-20 minutes, until golden brown.
- Put on plates with vanilla ice cream, dust with icing sugar and serve lukewarm.
Tips
- Cannot be frozen.
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