RECIPES BY Rhiannon Lambert

Filo Mince Pie Snowflakes

  • 45 MINS
  • 12 MINCE PIES
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

2 apples, chopped into small cubes

300g mixed dried fruit

100g cranberries

1 orange (zest & juice)

50g coconut oil

75g brown sugar

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground cloves

75ml brandy/apple juice/or black tea!

Spray olive oil

Packet of Jus-Rol Filo Pastry

1 egg, beaten (or dairy free melted butter)

Directions

  1. To make the mincemeat, pop all the ingredients apart from the brandy/juice/tea into a large saucepan on a medium heat. Simmer for 10-15 minutes, stirring regularly to avoid the mixture sticking and to allow the flavours to combine.
  2. Remove from the heat and pour in the brandy/juice/tea. Mix well so the mixture is fully coated in the liquid and stir to allow it to soak up. Keep stirring intermittently for 15 minutes, while the mincemeat cools.
  3. The mincemeat is best prepared in advance, as the flavours enhance over time. Store in a mason jar in a cool, dark place. Or, if short on time, put aside while you make your mince pies!
  4. To make the pies, preheat the oven to 180°C, ensuring a baking tray is on the shelf to heat up. You want a warm baking sheet under your muffin tin to ensure the base of the pies cook through. Grease your muffin tin with spray oil and set aside.
  5. Remove the sheets of filo pastry carefully and lay them on top of each other on a work surface covered with damp kitchen paper (to avoid the pastry drying out).
  6. Using scissors, cut down the pastry sheet across the width. Then cut this in half again, and once more, into squares of approximately 15cm square.
  7. One by one, line the holes of the muffin tin with your filo pastry squares. 3 squares should be enough for each muffin, staggered and scrunched to give the appearance of snowflakes. When placing each filo pastry slice in, make sure you press it down into the hole. Save 12 squares of filo for later, remembering to keep them damp.
  8. Spray each hollow filo pie with some oil, and place in the oven until lightly golden, around 3 minutes. This will happen very quickly, so make sure to keep an eye on it!
  9. Remove from the oven and spoon some of the pre-prepared mincemeat into each empty filo pie case.
  10. Individually, scrunch up the 12 squares of filo pastry that you saved for later, and pop on top of each pie to give it the appearance of a snowflake. Brush them with egg, or with melted vegan butter.
  11. Place the pies back in the oven on top of the hot baking sheet, and bake for 6-8 minutes, keeping an eye on the pastry as it can quickly golden.
  12. Remove from oven and leave to stand. Transfer to a cooling rack, and sprinkle over some icing sugar.
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Re-Nourish: A Simple Way to Eat Well

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