Clementine filo mince pies
As nights draw in and days grow colder, who doesn’t love tucking into a Christmassy snack? We’ve got just the thing...
Calorie controlled cooking spray
4 sheet(s), small, ready rolled
1 medium, zested, peeled and flesh finely chopped
1 teaspoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 12-hole nonstick muffin tin with calorie controlled cooking spray.
- Lay 1 sheet ready-rolled filo pastry on the work surface and mist with additional cooking spray. Cut the pastry into 6 rectangles. Layer 1 pastry rectangle over a second on the diagonal, then gently press into one hole of the muffin tin; repeat with the remaining rectangles. Repeat with the 3 additional sheets of filo pastry to fill the tin.
- In a medium bowl, combine the zest and chopped flesh of 1 clementine and 100g mincemeat. Spoon the filling over the pastry, then fold at the top to enclose.
- Bake for 12-15 minutes, until golden and bubbling. Let cool in the tin for 2 minutes, then transfer to a wire rack to cool completely. Sprinkle over 1 teaspoon icing sugar to serve.