Filo pastry mince pies. Try this lighter version of mince pies made with filo pastry and fresh apples and pears. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Serve hot or cold, everyone will love them.
You can cook Filo pastry mince pies using 4 ingredients and 9 steps. Here is how you cook it.
Ingredients of Filo pastry mince pies
- You need 1 jar of mincemeat.
- You need 12 sheets of filo pastry.
- Prepare 150 g of butter.
- It’s 1 tbsp of icing sugar.
Fill filo pastry parcels with turkey or chicken mince, spring onions and ginger for a buffet nibble or party canapé similar to a spring roll. Discover our best filo pastry recipes that guarantee a crispy filo pastry every time. This recipe combines a complex mix of spices all in one hit. Defrost properly following package and/or recipe Never try to reheat phyllo pastries or pies in the microwave.
Filo pastry mince pies instructions
Rub a small about of butter in the holes of a muffin tray and sprinkle a small amount of icing Sugar after..
Melt the rest of the butter in the microwave for about 1 minute..
Take a sheet of filo pastry and cut into rough quarters.
Take one quarter at a time and brush some of the melted butter on one side. Repeat with the other quarters..
Layer each quarter in a muffin hole and add a generous dollop of mincemeat.
Fold the layers over themselves and brush with more butter.
Repeat this until all the holes are filled.
Sprinkle over some icing sugar and bake in the oven for about 15-20 mins on 180 degrees until golden and crispy on the top.
Carefully remove each pie and leave to cool on a rack… or eat warm!.
If they've been refrigerated, either serve cold (if appropriate) or let them come to room. Follow our simple pastry recipe to make delicious Mince Pies that are full of flavour! Visit Jus-Rol to browse our ready-made pastry products. For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. I like to use apricot or peach brandy in this recipe.
