Ingredients
- ready-made filo pastry sheets
- 50g butter, melted
- 600g mincemeat
- 40g mixed peel
- 2 heaped tsp ground almonds
- 1 apple, grated
- 1/2 orange, zest of
- 1/2 lemon, zest of
- 25ml brandy
- ready rolled marzipan
- 2 clementines
- ready-made filo pastry sheets
- 50g butter, melted
- 600g mincemeat
- 40g mixed peel
- 2 heaped tsp ground almonds
- 1 apple, grated
- 1/2 orange, zest of
- 1/2 lemon, zest of
- 25ml brandy
- ready rolled marzipan
- 2 clementines
Preheat your oven to 180°C/350°F/gas 4.
Cut your ready-made filo pastry sheets into squares. Take a muffin tray and brush them with melted butter and press a square of filo into each mould. Brush each mould again with a touch of butter and layer on another filo sheet. Repeat until you have 4 filo sheets stacked into each mould.
Jazz up your shop-bought mincemeat with the mixed peel, ground almonds, grated apple, orange and lemon and brandy. Mix together and spoon a generous amount of mix into your filo cases until they are over halfway full. Top each pie off with a segment of clementine.
Roll out your marzipan and use a star cutter or sharp knife to cut out star shapes. Pop a star onto each mincepie and then bake in the oven for 10-12 minutes or until your pastry is crisp, your mincemeat is bubbling and your marzipan is golden.