This Mary Berry Filo Pastry Mince Pies Recipe is a light and crispy recipe, which uses paper-thin filo pastry layers and sweet mincemeat. It’s a stylish, lower-calorie alternative, ready in about 35 minutes.
Mary Berry Filo Pastry Mince Pies Recipe Ingredients
- 1 packet (approx. 270g) fresh filo pastry (you will need about 4-6 large sheets)
- 4 oz (100g) butter, melted
- 12-14 oz (350-400g) luxury mincemeat
- Icing sugar, for dusting
- Optional: 2 oz (50g) dried cranberries or chopped apricots (to mix into the mincemeat)
- Optional: 1 tablespoon brandy
How To Make Mary Berry Filo Pastry Mince Pies Recipe
- Prep the oven and tin: Preheat the oven to 375°F (190°C / 170°C Fan / Gas Mark 5). Have two 12-hole mini muffin tins (or one standard bun tin) ready. You do not need to grease the tins heavily as the pastry will be buttered.
- Prepare the filling: Place the mincemeat in a bowl. If you want to elevate store-bought mincemeat (a classic Mary tip), stir in the dried cranberries, apricots, or a splash of brandy now.
- Layer the pastry: Unroll the filo pastry sheets. Keep them covered with a damp tea towel when not working to prevent them from drying out and becoming brittle. Place one sheet on a board and brush it generously with melted butter. Place a second sheet on top and brush with butter. Repeat with a third layer.
- Cut the squares: Using a sharp knife or pizza cutter, cut the layered buttered pastry stack into 3-inch (7.5cm) squares.
- Form the cases: Press one square into each hole of the muffin tin. If you want a “star” effect, you can place a second square on top of the first at a 45-degree angle (forming an 8-point star), but a single 3-layer square usually suffices for a mini pie. Press down gently.
- Fill: Spoon 1 generous teaspoon of the mincemeat filling into the center of each pastry case. Do not overfill, or the sugary filling will bubble over and stick the pastry to the tin.
- Scrunch and bake: You can leave them open, or gently scrunch the edges of the pastry inwards slightly to cup the filling. Bake in the center of the oven for 12-15 minutes, until the pastry is golden brown and crisp.
- Cool and dust: Carefully lift the pies out of the tin (they should pop out easily) and transfer to a wire rack to cool. Dust generously with sifted icing sugar before serving.
Recipe Tips
- Handling Filo: Filo dries out in seconds. Only take out the sheets you are immediately using. Keep the rest under a barely damp cloth or plastic wrap.
- Butter is Flavour: Don’t skimp on brushing the layers with butter. This is what separates the leaves and makes them flaky rather than tough.
- Mini vs. Regular: These work best in mini muffin tins for bite-sized canapés. If using a standard muffin tin, you will need to cut larger squares (approx. 4 inches).
- Avoid Soggy Bottoms: Because filo is so thin, it cooks quickly. Ensure your oven is fully preheated so the bottom crisps up immediately.
What To Serve With Mary Berry Filo Pastry Mince Pies
These are elegant finger foods, perfect for parties.
- Mulled Wine: The spices pair perfectly.
- Brandy Cream: Offer a small bowl for dipping.
- Coffee: A light finish to a meal compared to heavy suet puddings.
- Cheese Board: The sweetness goes well with Stilton.
How To Store Mary Berry Filo Pastry Mince Pies Recipe
- Room Temperature: Store in an airtight container for up to 2 days. Filo pastry absorbs moisture from the air quickly and will lose its crunch, so they are best eaten fresh.
- Re-crisp: If they have gone soft, pop them into a hot oven (350°F) for 3-4 minutes to crisp up the pastry before serving.
- Freeze: You can freeze the baked pies. Freeze them in a rigid container so the delicate pastry doesn’t crush. Reheat from frozen in the oven for 5-8 minutes.
Mary Berry Filo Pastry Mince Pies Recipe Nutrition Facts
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugar: 10g
- Protein: 1g
Nutrition information is estimated per mini pie.
FAQs
Can I use puff pastry instead?
Yes, but the texture will be completely different (puffed and soft vs. shattered and crispy). Filo is specifically chosen here for a lighter alternative.
Can I make these vegan?
Yes. Just swap the butter for a high-quality vegan melted butter alternative or coconut oil, and ensure your mincemeat is suet-free (most jarred ones are vegetarian/vegan these days).
Can I put a lid on them?
Instead of a full lid, you can cut small stars out of the spare filo scraps, butter them, and place them on top of the mincemeat before baking.
Try More Recipes:
- Mary Berry Bramley Apple Cake Recipe
- Mary Berry Swedish Apple Cake Recipe
- Mary Berry Apple and Banana Cake Recipe
Mary Berry Filo Pastry Mince Pies Recipe
Description
A modern, elegant twist on the Christmas classic, using layers of buttered filo pastry to create a light, crispy, flower-like tart filled with fruity mincemeat.
Ingredients
Instructions
- Preheat oven to 190°C (170°C Fan).
- Melt butter. Unroll filo sheets.
- Layer 3 sheets of filo, brushing each generously with butter.
- Cut stack into 3-inch squares.
- Press squares into mini muffin holes.
- Fill with 1 tsp mincemeat.
- Bake for 12-15 minutes until golden.
- Cool on a rack and dust with icing sugar.
Notes
- Speed: Work quickly once the filo is unwrapped.
- Scraps: Do not throw away off-cuts of buttered filo; scrunch them up and bake them for a chef’s snack or crumble over ice cream.
- Serving: These are best served warm.
Mary Berry Filo Pastry Mince Pies Recipe
