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DIY Recipe: The Best Filo pastry mince pies

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Filo pastry mince pies. Try this lighter version of mince pies made with filo pastry and fresh apples and pears. These filo cigars are a great way to enjoy all the tastes of traditional Christmas mince pies – but in a lighter version. Mince Pie Filo Cigars are a fun way to enjoy the flavours of mince pies.

Filo pastry mince pies Try something new this Christmas!. when you first hear the term "mince pie" you might be thinking of something meaty. But believe it or not, mince pies are actually a fruit filled pastry that us Brits enjoy around Christmas time.. These light bites are made from filo pastry and the mincemeat filling has fresh fruit to replace some of the dried fruit (fresh fruit has a lot less sugar than dried does). You can have Filo pastry mince pies using 4 ingredients and 9 steps. Here is how you cook that.

Ingredients of Filo pastry mince pies

  1. Prepare 1 jar of mincemeat.
  2. You need 12 sheets of filo pastry.
  3. It’s 150 g of butter.
  4. You need 1 tbsp of icing sugar.

It should turn a nice golden brown. Be watchful so that pie does not over bake or burn. Roast chestnuts, sour fruits and sweet mincemeat are encased in puff pastry and baked in filo cups until golden and bubbling. Finish off your pies with a sprinkling of icing sugar and pile high on.

Filo pastry mince pies step by step

  1. Rub a small about of butter in the holes of a muffin tray and sprinkle a small amount of icing Sugar after..
  2. Melt the rest of the butter in the microwave for about 1 minute..
  3. Take a sheet of filo pastry and cut into rough quarters.
  4. Take one quarter at a time and brush some of the melted butter on one side. Repeat with the other quarters..
  5. Layer each quarter in a muffin hole and add a generous dollop of mincemeat.
  6. Fold the layers over themselves and brush with more butter.
  7. Repeat this until all the holes are filled.
  8. 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.
  9. Carefully remove each pie and leave to cool on a rack… or eat warm!.
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Heat the oil in a saucepan, add the onions and stir until lightly browned. Top with pieces of the remaining filo pastry, scrunched up into folds. Mist each one with cooking oil. Yes, I know that they are not strictly 'pies' but I prefer the term 'pie' to 'cigar' or 'roll'. To make them so low in SmartPoints, I bulked out the mincemeat with grated sweet apple and used filo pastry rather than shortcrust pastry.

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