Snowy Mince Pies

Snowy mince pies served on a chopping board surrounded by fake snow and gold glitter
  • 7 servings
  • 50 minutes to prepare
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Ingredients

  • 400g mincemeat*
  • 1 pack of filo pastry
  • 25g butter
  • 50g shortbread biscuits
  • Decorating
  • 50g fondant icing
  • 50g winter berries (cranberries etc)
  • You will need a muffin tin which is available from all larger Booths stores.
  • *We recommend Kensington Foods cranberry and date mincemeat.

Instructions

Pre-heat oven to 170°C / Gas mark 3.

Chop the fondant icing into 2cm cubes and place into the freezer then melt the butter in a saucepan and leave to one side.

Lay the filo pastry sheets onto a clean cold surface, making sure to leave all the layers together.

Cut the filo into 7cm squares and cover with a clean tea towel, this prevents the filo becoming dry and brittle.

Take four squares of the filo pastry and lightly brush with melted butter. Place the
squares on top of one another slightly overlapping, then pop into the muffin tin, lightly pressing the pastry down to fill the shape of the tray. Repeat with the rest of the filo pastry.

Now add a dessert spoon of the mincemeat to each pastry case and place into the oven for about 15-20 minutes or until the pastry is golden brown. Leave to cool in the tin for 5 minutes.

Finally, crush the shortbread and sprinkle over the mincemeat. Take the fondant icing out of the freezer and finely grate over the mince pies and serve with some seasonal berries.

Our top tips…
For a warm treat, place them in the oven for 10 minutes at 80°C, or the lowest setting on your oven, then grate the fondant over when ready.

Use the end of a rolling pin to flatten the base of the pastry when in the muffin tin, as this will crisp up better.

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