Brown sugar brandy cream
This simple brandy cream can be made in five minutes and is lighter than some traditional brandy butters
Mincemeat samosas
- Preparation and cooking time
- Prep:
- Cook: -
- plus soaking
- Easy
- Makes 18
Skip to ingredients
- 1 cooking applepeeled, cored and finely chopped
- zest and juice 1 orange
- 50g dried ready-to-eat apricotschopped
- 25g shelled pistachios
- 50g dried cranberries
- 175g sultanas
- 1 tsp cinnamon
- ½ tsp grated nutmeg
- 2 tbsp brandy
- 1 tbsp clear honey
- 50g buttermelted and kept warm
- 6 sheets filo pastry(270g pack)
- icing sugarto decorate
Nutrition: per samosa
- kcal126
- fat3g
- saturates2g
- carbs20g
- sugars12g
- fibre1g
- protein2g
- salt0.2g
Method
step 1
Mix together the fruit, dried fruit, nuts, spices and brandy. Leave the mixture in the fridge for 30 mins to allow the flavours to develop, then stir in the honey. Heat oven to 200C/180C fan/gas 6. Arrange the filo sheets with the short side facing you and, using scissors, cut the stack in 3 vertically, to make long strips. Brush the top 3 strips with melted butter.
step 2
Working quickly, put 1 heaped spoonful of mincemeat at the top of the first strip. Fold one corner of the pastry over it to form a triangle, then continue folding alternately left and right to form a triangular package, until you’ve used up all the strip. Repeat with the other strips, brushing with butter before folding.
step 3
Place on a baking sheet and brush each one with more melted butter. Bake for 15-20 mins until crisp and golden. Dust with icing sugar and serve warm (reheat later in a low oven if necessary).
