• 140g filo pastry sheets
  • 50g Kerrygold Unslated Butter, melted Kerrygold Pure Irish Unsalted Butter
  • Got the Mincemeat:
  • 1 cooking apple, cored and finely grated
  • 400g mixed dried fruit
  • Zest and juice of half an orange
  • 50g shredded suet (beef or vegetarian)
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 75g soft brown sugar
  • 2 tbsp brandy



1. Preheat the oven at 200C/180C Fan/Gas Mark 6.

2. Start by making the mincemeat filling. Add all the ingredients to a sauce pan and gently heat for 10-15 minutes stirring frequently until sticky. Set aside.

3. Lightly grease a 12 hole muffin tin with the butter. Cut the filo sheets into quarters to make small squares.

4. Put one square into each of the holes, brush with butter and add a second sheet at an angle. Fill each pie with a heaped tablespoon of the mincemeat mixture.

5. Shred any left over pastry into strips and roughly top each pie with a birds nest of filo, brushing the exposed pastry with melted butter. Bake for 25-30 minutes until golden brown.

6. Allow to completely cool and sprinkle with icing sugar.

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