Mincemeat samosas

Give mince pies a makeover with this alternative recipe – all the festive flavour wrapped up in sheets of filo pastry and baked until crisp

  • Prep:1 hrs 30 mins
    Cook:20 mins
    plus soaking
  • Easy

Nutrition per serving

  • kcal 126
  • fat 3g
  • saturates 2g
  • carbs 20g
  • sugars 12g
  • fibre 1g
  • protein 2g
  • salt 0.2g


  • 1 cooking apple, peeled, cored and finely chopped
  • zest and juice 1 orange
  • 50g dried ready-to-eat apricots, chopped
  • 25g shelled pistachios
  • 50g dried cranberries
  • 175g sultanas
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • 2 tbsp brandy
  • 1 tbsp clear honey
  • 50g butter, melted and kept warm
  • 6 sheets filo pastry (270g pack)
  • icing sugar, to decorate


  1. Mix together the fruit, dried fruit, nuts, spices and brandy. Leave the mixture in the fridge for 30 mins to allow the flavours to develop, then stir in the honey. Heat oven to 200C/180C fan/gas 6. Arrange the filo sheets with the short side facing you and, using scissors, cut the stack in 3 vertically, to make long strips. Brush the top 3 strips with melted butter.

  2. Working quickly, put 1 heaped spoonful of mincemeat at the top of the first strip. Fold one corner of the pastry over it to form a triangle, then continue folding alternately left and right to form a triangular package, until you’ve used up all the strip. Repeat with the other strips, brushing with butter before folding.

  3. Place on a baking sheet and brush each one with more melted butter. Bake for 15-20 mins until crisp and golden. Dust with icing sugar and serve warm (reheat later in a low oven if necessary).

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