FILO MINCE PIES

Start by preheating the oven to 180C/160C fan/gas mark 4.

Combine the grated pear, mixed peel, apricots, glacé cherries, raisins, sultanas, sherry, brandy, honey, cinnamon, clementine juice and zest in a medium saucepan, place over a medium heat and bring to the boil. Next, reduce the heat and simmer uncovered for 10 minutes until most of the liquid has evaporated (be careful not to burn the mixture). Remove from the heat and give it time to cool.

Next, lay four sheets of filo on top of each other and cut into six even-sized squares (they should be approximately 10cm x 10cm). Take one square of filo, lightly brush with Lurpak® butter, scatter with almonds and lightly dust with icing sugar. Then take another square of filo and place on top of the buttered square at an angle to form a star shape. Lightly brush the top square with Lurpak® butter and carefully transfer into a muffin tin with a palette knife. Next, sprinkle a few more almonds around the edge of the filo and finish with a dust of cinnamon. Repeat this process until you have used all the filo squares (you’ll need to work quite quickly to make sure the filo doesn’t dry out).

Next, carefully place a tablespoon of the cooled mincemeat mixture into each filo case. Put into the preheated oven and cook for 10-12 minutes until the pastry is golden and crisp.

Serve with a generous dollop of crème fraiche mixed with clementine zest.