The marvellous Joy Skipper has done it again.  A delicious (and slightly less calorific) version of this seasonal favourite.
Thank you Joy !

300g mincemeat (or you could make your own….if you had absolutely nothing else to do in the whole world)

25g dried cherries

25g dried apricots, diced

50g flaked almonds

6 sheets filo pastry

30g unsalted butter

1 tbsp olive oil

icing sugar for dusting


  1. Preheat the oven to 200C (400F) Gas Mark 6.
  2. Mix together the mincemeat, cherries, chopped apricots and flaked almonds.
  3. Lay the 6 sheets of filo pastry on top of each other and cut into 8 squares.
    Melt the butter and mix with the olive oil.
  4. Lay one square of pastry on the work surface and brush with a small amount of butter and oil.Place another on top, at an angle and brush with butter.  Repeat until you have 4 squares on top of each other at different angles.  Gently press the square into the hole of a 12-hole bun tin.  Repeat with the remaining pastry squares – at this point you will have 12 spare.
  5. Spoon the mincemeat mixture into the pastry cases.
  6. Brush the remaining squares of filo with the remaining butter and oil and scrunch each one and place on the top of the mincepies.
  7. Bake for 15-16 minutes, until golden.
  8. Leave to cool on a cooling rack. Dust with icing sugar before scoffing….er, I mean serving.


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