Cranberry and mincemeat filo tarts

I have the girls round for dinner tomorrow evening, we try to get together every Christmas for a meal & normally go over to Chilford Hall, but after it was tragically burnt down earlier this year plans for an Xmas meal haven't quite come together. So I decided to have my buddies round for dinner instead! Not quite the same glitz & glamour as usual but we are getting together never the less for good food & good wine. I was browsing the net as you do looking for a dessert recipe & I stumbled across this scrumptious option. Filo pastry is much lighter than traditional pastry so this makes a great alternative to your normal mince pie. I spotted mince pie flavoured ice cream in Tesco the other day too so think this will be fabulous to serve together. Ill let you know how the rest of the menu goes down in a future post.

Mincemeat filo tarts

  • 270g packet (6 sheets) filo pastry,defrosted if frozen
  • 410g jar mincemeat
  • 125g (4oz) fresh or frozen cranberries
  • 2 tsp icing sugar
  • 8 x 7.5cm (3in) Yorkshire pudding tins, brushed with butter


  1. Set the oven to Gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm (4in) squares. Cover with cling film while you work with them.
  2. Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make 8 tarts. Bake for 10 mins until crisp and golden.
  3. Spoon the mincemeat into the filo tarts and push several cranberries into each one. Bake for 5 mins, just until the cranberries are softened slightly
Find more recipes over on my cookery blog - sarahandjosephscookerycorner

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