Filo mince pies

• unsalted butter↗50g g

  melted, plus extra for the tin

• filo sheets↗140g g
• powdered sugar↗

  for dusting

• cooking apple↗1

  peeled, cored, finely grated

• mixed dried fruit400g g
• orange↗½

  zest and juice

• grated lard50g g

  (if needed ensure it is vegetarian)

• ground cinnamon↗½ tsp tsp
• ground allspice½ tsp tsp
• ground nutmeg↗½ tsp tsp
• light brown soft sugar↗75g g
• brandy↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200C/180C with convection/gas 6. First, prepare the meat filling. Transfer all ingredients into a large saucepan and cook over low‑medium heat for 10 minutes, stirring frequently, until the mixture becomes sticky and homogeneous. Remove from heat and set aside.

2. 2

   Lightly grease the muffin tins (12 wells) with melted butter. Cut the filo sheets into quarters, creating small squares, and line each well with one square. Brush with more butter, then cover with a second filo square, turning it so a cross forms. Fill each cup generously with a tablespoon of the meat filling, then gently fold the protruding filo edges toward the centre.

3. 3

   Slice the remaining filo into very thin strips and arrange them over each pastry as nests. Brush the exposed tops with melted butter, then bake for 25 minutes until golden‑brown. Allow to cool completely in the tin, then dust with powdered sugar before serving.