Mince pies are a staple food around Christmas time, and we just love to munch our way through these tempting Yule tide favourites! The mark of a great Christmas mince pie is the filling. Each pie must be filled to the brim with yummy ready-to-use fruit mince. Phyllo pastry (named after the Greek word for leaf “filo”) are paper-thin sheets of unleavened flour dough. Using this light, crisp pastry instead of short-crust pastry is a unique way of making mouth watering mince pies!
- Phyllo pastry
- Butter – to baste
- Ready-to-use fruit mince
Cut 15cm squares of phyllo pastry – 2 square sheets per parcel, and brush with melted butter. Arrange the phyllo pastry in a muffin pan and fill with a table spoon of fruit mince. Bake at 180°C for approx. 20 minutes or until the pastry is golden.