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Mince Filo Pies

Ingredients

1 packet of filo pastry (16 sheets. Approx Length: 45cm- width: 35cm)
200g digestive biscuits, crumbled
70g melted butter
1 tsp Supreme Cinnamon Powder
½ tsp Supreme Nutmeg Powder
¼ tsp Supreme Star Anise Powder
Pinch of salt
1 tbsp sugar
400g mince meat jar (fruit)
150g melted butter
Icing sugar to dust

Method

Add crumbled digestives, 70g melted butter, cinnamon powder, nutmeg powder, star anise powder, salt and sugar to a bowl and mix thoroughly until the crumbs are completely coated. Set aside. Preheat oven to 200°c. Unroll the filo pastry and split the number of sheets in half so you have 2 sets of 8 sheets. Cut in half lengthwise so you have 2 long rectangles. Cut them into half and then half again so you have a total of 8 smaller rectangles. Repeat with other set, you should end up with a total of 16 rectangles. Brush the top layer with melted butter. Spoon 2 tablespoon of the crumble mix and 2 tsp of mincemeat along one half of each pastry stopping about 1 inch short of the ends. Then roll each up loosely to form a cigar shape and place it, seam side down, on a nonstick baking sheet. Pinch in both ends then fan out the edges to form a cracker shape. Brush with melted butter and bake in the oven for 15-18 Minutes. Dust with icing sugar and serve warm or cold, on its own or with warm custard.

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