Looking for a new way to make delicious mince pies this Christmas? Then try out these easy filo mince pie rolls made with filo pastry. These delicious Christmas mince pies are fun take on the traditional shortcrust pastry mince pie. Using filo pastry and rolling the sweet cranberry mincemeat up you get a beautiful bite size treat. They are perfect easy Christmas party food, would make a lovely addition to a Christmas buffet and are lovely Christmas finger food that the whole family can enjoy.
5 from 4 votes
Prep Time 30mins
Cook Time 8mins
Total Time 38mins
Course Party Food, Snack
Servings 12mince pies
400gready made mincemeat
7sheets filo pastry(they come in packs of 7 sheets in the U.K.)
Making the cranberry mincemeat
In a bowl mix together the mincemeat with the cranberry sauce, sugar and spices.
Making the mince pies
Preheat your oven to 180ºC / 160ºC fan.
Take the first sheet of filo pastry, brush with the melted butter and place the second sheet of filo pasty and place on top. The butter will act like glue and stick them together. Repeat with the rest of the sheets. On the 7th sheet butter half and fold over.
Take the first the filo pastry double sheet and cut into 6 slices. (See the how to make the filo pastry mince pies photos above ).
Using a pastry brush, brush a rectangle around the filo pastry like a frame. Spoon one tablespoon of the mince meat on to the thin side of the rectangle.
Fold in the outside edges first and start rolling up the filo pastry mince pie. Repeat with the rest of the filo pastry. (If you have any mincemeat in you can pop it in a sterilised jar and store in the fridge for a days).
Put the rolls, join side down on a greaseproof paper lined baking tray.
Brush with melted butter and pop them in the oven for approximately 10 minutes and until their gold brown. Check after 5-8 minutes.
Allow them to cool a bit before eating as they will be really hot. The also work really well cold and will last a few days.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com