Homemade Filo Mince Pies & Parcels

A little while ago I rustled up a quick and easy Chicken & Leek Pie using filo pastry. Since then I’ve been waiting to use up the rest of the pastry, and what better way than with a few festive mince pies and parcels? These star shaped mince pies were inspired by the recipe I included in my Christmas Inspiration post a couple of weeks ago, and the little parcels were a fun experiment!20131115_152312 - Copy

I guess I did things the ‘cheat’ way, using pre-made mincemeat and pastry, but that just made the whole process so easy – perfect for even the most novice of bakers!

Here’s what I used:

  • 4 sheets filo pastry
  • Sainsbury’s Taste The Difference Mincemeat (411g) – but you can use any mincemeat you like
  • A little melted butter
  • Icing sugar for dusting

Firstly, pre-heat the oven to 180C (fan)

For the pies

  1. Melt a knob of butter and use a little to grease the inside and top of a 12 hole muffin tin (I used every other hole to give space for the pastry to lay on top of the tin)
  2. Lay out the 4 sheets of filo on top of each other, and use a pizza cutter to divide into 8 squares. Mine were pretty rough and uneven and they turned out OK, so accuracy isn’t a necessity!20131115_132205 - Copy
  3. Lay one square of filo in the muffin tin, pushing to the edges
  4. Brush a little butter over the bottom and sides
  5. Place a second square of filo at an angle over the first, again pushing in to the edges
  6. Add a generous tablespoon of mincemeat20131115_132638 - Copy
  7. Top with a final square, scrunched20131115_133122 - Copy
  8. Brush with a little of the melted butter and pop in the oven for around 12 minutes, until golden and crispy20131115_135334 - Copy
  9. Leave to cool and dust with icing sugar

For the parcels

  1. Use the squares of filo remaining from the pies
  2. Take one square and brush with a little melted butter20131115_132321 - Copy
  3. Place a second square over the top, at an angle
  4. Add just under 1 tablespoon of mincemeat20131115_133438 - Copy
  5. Take the corners of the pastry sheets, bunch together and press to hold in place
  6. Repeat until all sheets have been used
  7. Place on a baking sheet and brush with a little melted butter20131115_134309 - Copy
  8. Pop in the oven for around 10 minutes, until golden and crispy
  9. Leave to cool and dust with icing sugar20131115_152252

I was really pleased with the look of the pies and parcels, and the crispy filo pastry was an interesting change to the shortcrust I usually use for mince pies. For my taste the mincemeat had a little too much alcohol, so I would use a basic range option next time, but they went down a storm with my other taste-testers so it’s just a case of personal preference!

You could also use the same principle with any kind of filling for some super easy canapés. Wild mushrooms and cream cheese, anyone? Yum!

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3 thoughts on “Homemade Filo Mince Pies & Parcels

  1. It’s not cheating to use pre-made filo – ain’t nobody got time for making that! These look ace 🙂 I’m not usually a fan of mince pies, but I love the idea of turning these into little canapes! xxx

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