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Mince Pie Samosas

You will need to make your mincemeat in advance, I like to make them on cold winter nights, so the whole house warms with the smells of sugar and spice. Mincemeat can be put into jars and stored until Christmas, so have some fun and experiment with flavours.
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Ingredients

For the mincemeat
8oz (225g) Bramley apples, cored and chopped small
 4 oz (110 g) shredded suet
 6oz (175 g) raisins
 4oz (110 g) sultanas
 4oz (110 g) currants
 4oz (110 g) whole mixed candied peel, finely chopped
 6oz (175 g) soft dark brown sugar
 grated zest and juice 1 orange
 grated zest and juice 1 lemon
 1 oz (25 g) whole almonds, roughly chopped
 2 level teaspoons mixed ground spice
 ¼ level teaspoon ground cinnamon
 good pinch freshly grated nutmeg
6 tablespoons brandy
 
For the samosas
Filo pastry
Butter
Icing Sugar

Method

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1
Place all the items, with the exception of 3 of the tablespoons of Brandy, in a large bowl and mix them thoroughly. Cover and place in the fridge for a minimum of 24 hours.
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2
After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place in the oven for three hours.
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3
Remove from the oven and allow to cool. Once cool add the remaining Brandy and mix thoroughly again.
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4
Place the mixture into sterile jars and place aside for use in the samosas.
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5
Cut your filo pastry into long strips around 3” wide. Place one strip on your work surface and brush with butter. Place a second strip on top of it.
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6
At one end place a heaped teaspoon of the mincemeat mixture and then begin to fold the filo pastry around it, creating a triangle each time you fold. Be careful not to overfill them, or they will burst during cooking.  Butter the end to seal them and place on an oiled baking tray.
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7
Bake in a hot oven for 20 minutes, or until golden brown. Dust them with icing sugar, using a sieve, when you take them out of the oven. If you do this immediately you will get a lovely sugary coating on the crisp pastry.
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8
Serve warm with friends.
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