Mincemeat filo crackers

Mincemeat filo crackers


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About this recipe: These cracker-shaped treats make a light, novel alternative to traditional mince pies at Christmas. Keep it light and serve with a low-fat ice cream or custard.

Brenda Houghton

Serves: 12 

  • 12 sheets filo pastry, each at least 15×30cm (6 × 12 in)
  • 1 tablespoon sunflower oil
  • 400g (14 oz) ready-made luxury mincemeat
  • 2 teaspoons icing sugar, sifted
  • To serve
  • low-fat ice cream (optional)

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Heat the oven to 200 C / Gas 6. Fold the sheets of filo pastry in half to make double-layered 15cm (6 in) squares and brush a little oil around the edges to make a 5cm (2 in) border.
  2. Spoon 1 tablespoon of mincemeat along one half of each pastry square, stopping about 2.5cm (1 in) short of the ends. Then roll each up loosely to form a cigar shape and place it, seam side down, on a nonstick baking sheet. Pinch in both ends then fan out the edges to form a cracker shape.
  3. Brush any remaining oil over the surface of each cracker and bake them for 10 to 12 minutes until they are golden brown. Leave the crackers to cool slightly before carefully removing them from the baking sheet.
  4. Dust the crackers with icing sugar and serve them warm, accompanied by a spoonful of low-fat ice cream, if you like.


Fold the filo pastry into quarters, spoon the mincemeat into the centre and gather up the edges of the pastry to form a little pouch.

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