I thought I would try a few ideas for variations on traditional mince pies.
Here are the results…
Samosa’s & Hearts
You will need the following:
- approx 800g of traditional mince meat, I used Waitrose luxury mince meat (vegetarian)
- a pack of filo pastry – for the samosa’s
- pack of puff pastry – for the harts
- a pastry brush and a little water in a cup
- your choice of cookie cutter, I used a heart
- icing sugar for dusting and
- flour to prepare the surface
For the Hearts
First thing is to pre-heat the oven to 220 degrees.
Then lightly dust the work surface and roll out the puff pastry.
Cut out the shapes and add about 1tsp of mincemeat to the middle of each heart.
Pop these into the pre-heated oven and bake for 10-12 minutes.
Turn down the oven to 150 degrees and allow each layer to dry out, this should take about 5 minutes.
Remove from heat and cool.
When they are ready to serve dust them lightly with icing sugar and enjoy!
For the Samosa’s
Now this is a little tricky to explain, easier to show you, however here goes…
Start by opening the filo pastry and laying it flat on the surface. Divide the sheets into batches of two layers and then slice into approx 6cm strips. Taking the first strip place 1tsp of mincemeat into the center of the left side of the pastry strip and start by folding the corner in to create a triangle.
I then moistened the edges with water/pastry brush and folded the piece over to form a triangle. Continue to fold until you reached the end of the strip, sealing the edges.
Once you have cut and rolled each one, place onto a baking tray and into the pre-heated oven to bake for 8-10 minutes. The pastry should just be starting to brown on the edges. Remove from heat and cool. Dust with icing sugar if you want and tada! festive samosa’s to go.
These were by far the favourite for my guests!
So please try and let me know what you think 🙂