Mincemeat twigs

Mincemeat twigs

By
From
Lucy's Bakes
Makes
10
Prep
10 mins
Cooking time
15 mins
Photographer
Jacqui Melville

When chalet catering over the Christmas period we are always looking for simple treats for Christmas, and these were created on a day when we had planned to make some little tartlets, but found ourselves without a suitable tin! You can serve them warm or cold for dessert with brandy butter (simply beat some softened butter with twice its quantity of icing sugar and beat in some brandy to taste) or whipped cream, or as a little treat with coffee or a cuppa throughout the festive season.

Ingredients

Quantity Ingredient
10 sheets filo pastry
1/2 x 411 g jar good mincemeat
icing sugar, for dusting

Method

  1. Preheat the oven to 200°C. Line a baking sheet with baking paper.
  2. Lay a sheet of filo pastry onto a clean work surface, making sure the remaining sheets are covered or they will dry out while you are working.
  3. You are going to lay a narrow strip of mincemeat on the filo across the shorter width of the pastry. Spoon 2 teaspoons of mincemeat onto the pastry at one short end, 2 cm in from the edge, and drag it in a thin line, no wider than the width of the dried fruit in the mincemeat, from one side to the other across the pastry, stopping 2 cm before you reach the other edge.
  4. Fold the ends over and then roll as tightly as you can so you have a long, thin twig-shaped filo parcel with the mincemeat trapped inside. Transfer to the prepared baking sheet and repeat with the other filo sheets and mincemeat.
  5. Dust very generously with icing sugar and bake for 15 minutes or until the filo is crispy and golden and the sugar browned. Transfer to a wire rack to cool. Dust with more icing sugar to serve.

Note

  • This recipe is dairy-free.

Tip

  • These twigs are great replacements for the more usual mince pies and are very quick and simple to prepare.

What the the testers say

  • LIZ EVERSON – ‘Found them a bit fiddly but once they were baked I realised the important thing is that there are no holes in the pastry. Other than that they do not need to be neat at all – in fact the rougher the better.’

    NAOMI HULME – ‘This was a great chalet extra for after-dinner around Christmas time. The guests loved them and you only need a few spoons of mincemeat to make enough for 10, so a great way to use up a bit of mincemeat at the bottom of a jar.’

    BEN COLEBY – ‘I thought these were fantastic – be generous with the sugar before baking to make them really crispy. And they’re best warmed just before serving.’
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