Ready-to-bake filo mince pies

Makes 12

125g mixed fruit

50g marzipan, finely chopped

100g shredded suet

30g brown sugar

45g chopped mixed peel

1 tsp grated nutmeg

1 tsp mixed spice

zest and juice of

1 orange

50g mixed nuts, such as pistachios, almonds, walnuts and Brazil nuts, chopped

50g apple, grated

2 tbsp brandy

40g unsalted butter, melted, plus extra for greasing

6 filo pastry sheets icing sugar, for dusting

12-hole tart tray

In a large saucepan, place the mixed fruit, marzipan, suet, brown sugar, mixed peel, nutmeg, mixed spice, orange zest and juice, mixed nuts, apple and brandy, and simmer on a low heat, stirring occasionally, for 10 mins. Allow to cool.

Grease the tart tray, then brush melted butter all over a sheet of filo pastry. Place another sheet on top, then repeat until there are 5 sheets on top of each other. Cut into 10 pieces, then layer four pieces within one of the tray holes at different angles to each other. Repeat to make 12 cases. There will be 2 pieces left over, which are not needed. Fill the cases with the mincemeat, then cut stars from the final sheet, either freehand or using a shaped pastry cutter. Place a star on each of the mince pies and brush with melted butter. Cover and freeze for up to 1 month. When needed, bake the frozen mince pies in a preheated oven at 200°C/gas mark 6 for 15 mins until the pastry is golden and the filing is piping hot. Serve warm, dusted with icing sugar and accompanied by brandy cream (see recipe overleaf).