These fruit filled filo pastry mince pie rolls are a twist on a classic British recipe. Try something new this Christmas!
Pre-heat your oven to 180C or gas mark 4.
Take your first layer of filo and brush with the melted butter.
Layer a second sheet of filo pastry over the top.
Using a sharp knife cut the filo into four rectangles (quarters).
Lay the rectangles so the shorter edges are along the top and bottom.
Brush a small amount of melted butter along all of the edges.
Spoon the mincemeat in a thin line roughly 1cm in from the bottom edge of the filo rectangle.
Fold the two long edges in so that it is enclosing the two sides of the mincemeat.
Fold up the bottom short edge so that the mincemeat is enclosed on 3 sides, then gently roll the filo and mincemeat into a cigar shape.
Place the cigars on a baking sheet and brush with a little more melted butter.
Repeat until you've used up all of the filo pastry.
Bake in the centre of the oven for 8-10 minutes or until the filo pastry is crisp and golden.
Remove from the oven and allow to cool slightly before dusting with icing sugar.
Enjoy warm or cold.
These will last up to 3 days in an air tight container.
Do not be tempted to enjoy straight out of the oven as the mincemeat will be very hot and may result in you burning your mouth!