Filo Mince Pies

12 min 12 servings

2 ripe pears, peeled and grated

60g mixed peel

60g chopped apricots

80g dark glacé cherries

150g raisins

50g sultanas

100ml medium sherry

50ml brandy

1 tbsp runny honey

1/2 tsp ground cinnamon, plus extra to sprinkle

Juice and zest of 2 clementines

25g Lurpak® Unsalted butter, melted

60g flaked almonds

4 tbsp icing sugar

4 sheets filo pastry

To serve:

Crème fraîche and clementine zest

Filo Mince Pies


You can buy filo pastry from most major retailers, or give yourself a challenge and make it with our recipe here.

Start by preheating the oven to 180˚C, or160˚C for a fan oven.

Combine the grated pear, mixed peel, apricot, glacé cherries, raisins, sultanas, sherry, brandy, honey, cinnamon, clementine juice and zest in a medium saucepan, place over a medium heat and bring to the boil. Next, reduce the heat and simmer uncovered for 10 minutes until most of the liquid has evaporated (be careful not to burn the mixture). Remove from the heat and give it time to cool. 

Next, lay four sheets of filo on top of each other and cut into six even-sized squares (they should be approximately 10cm x 10cm). Take one square of filo, lightly brush with Lurpak® Unsalted butter, scatter with almonds and lightly dust with icing sugar. Then take another square of filo and place on top of the buttered square at an angle to form a star shape. Lightly brush the top square with Lurpak® Unsalted butter and carefully transfer into a muffin tin with a palette knife. Next, sprinkle a few more almonds around the edge of the filo and finish with a dust of cinnamon. Repeat this process until you have used all the filo squares (you’ll need to work quite quickly to make sure the filo doesn’t dry out).

Next, carefully place a tablespoon of the cooled mincemeat mixture into each filo case. Put into the preheated oven and cook for 10-12 minutes until the pastry is golden and crisp. Serve with a  generous dollop of crème fraîche mixed with clementine zest.