Savoury Christmas shortbread
Bake these easy savoury biscuits using just four ingredients for an impressive homemade addition to any Christmas cheeseboard
Filo mince pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 50g unsalted buttermelted, plus extra for the tin
- 140g filo pastry sheets
- icing sugarfor dusting
For the mincemeat
- 1 cooking applepeeled, cored and finely grated
- 400g mixed dried fruit
- ½ orangezested and juiced
- 50g shredded suet(ensure vegetarian, if needed)
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 75g light brown soft sugar
- 2 tbsp brandy
Nutrition: Per serving
- kcal232
- fat7.6g
- saturates4.4g
- carbs36.8g
- sugars30g
- fibre1.7g
- protein1.8g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. First, make the mincemeat. Tip all of the ingredients into a large saucepan and cook over a low-medium heat for 10 mins, stirring frequently until sticky and combined. Remove from the heat and set aside.
step 2
Lightly brush the holes of a 12-hole muffin tin with melted butter. Cut the filo sheets into quarters to make small squares, then use one square each to line the holes. Brush with more butter, then top with a second filo square, turning it to form a cross shape. Fill each pastry case with a heaped tablespoon of mincemeat, then loosely fold the overhanging filo towards the middles.
step 3
Shred any leftover filo into small, thin strips and top each pie with filo nests. Brush the exposed pastry with melted butter, then bake for 25 mins until golden brown. Leave to cool completely in the tin, then dust with icing sugar before serving.
