Cranberry and mincemeat filo tarts
During the winter festivities it’s good to keep some filo pastry in the fridge or freezer – you never know when you’ll need to make some party snacks! These pretty cranberry and mincemeat filo tarts are super-easy to make, and absolutely delicious, particularly with some mulled wine! If you’re having a party, you can prepare the necessary star-lined tin in advance, and keep it in the fridge or even in the freezer, then just bake from frozen.
Ingredients
Method
- Preheat the oven to 180°C.
- Melt the butter, then let it cool.
- Meanwhile, cut the stack of pastry sheets into 10 cm squares. Cover them with a tea towel.
- Lightly butter a shallow muffin or tartlet tin.
- Lay a filo square on a chopping board, brush it with butter then layer another square on top, turned through 45°C. Brush this with butter then layer another square on top, again angled. Repeat once more, so you’ll have 4 sheets of filo making a star shape.
- Put this star into one of the tin holes, slightly pushing it down with your fingers.
- Make more filo stars with the rest of the pastry squares. You should have 8 tarts.
- Put the tin in the oven and cook for 10 minutes until crispy and lightly golden.
- Take the tin out of the oven, fill each tartlet with 1 teaspoon of mincemeat and a few cranberries. If the pastry is brown, cover the tin with foil.
- Bake for another 5 minutes or until the cranberries are soft the pastry is golden.
- Let the tartlets rest in the tin for 5 minutes, then transfer them to a wire rack to cool.
- Dust with icing sugar (perhaps mixed with cinnamon) just before serving.