Mince pies with a delicious difference!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Filo pastry mince pies
- 1 x 312g jar Christmas mincemeat
- 1 tsp vanilla essence
- zest of 1 orange
- 1 Granny Smith apple, cored, peeled and cubed
- 10 filo pastry rolls
- 100g salted butter, melted
- icing sugar, to dust
Preheat the oven to 200˚C. Grease a 12-hole mini-muffin tin. Set aside.
Combine the mincemeat, vanilla essence, orange zest and apple cubes in a large bowl. Set aside.
Unroll the sheets of filo pastry, but keep the layers together. Using a sharp knife/pizza cutter, cut the pastry sheets into 12 squares measuring 20cm each. Separate the layers from one another and brush with the melted butter. Line the prepared muffin tin with the buttered sheets of filo pastry, alternating the angle at which you layer the sheets to create ruffled edges.
Divide the mincemeat mixture among the lined holes of the muffin in. Bake in the preheated oven until the pastry casings are crisp and golden, about 15 – 20 minutes. Remove from ovenand set aside to cool slightly.
Transfer to a serving platter and dust with the icing sugar. Serve warm.