TODAY’S RECIPE: Mince pie baklava
A TWIST on the traditional. Makes 16
Ingredients
1 x 411g jar mincemeat 100g pistachios, chopped 100g ground almonds 1 orange, zested 150g butter 2 x 270g packs filo pastry
Method
1. Heat the oven to 160c/fan 140c/gas 3. Mix the mincemeat with the pistachios, almonds, zest and a good pinch of salt, and set aside. Melt the butter, then use a little to brush the base and sides of a 20 x 30cm baking tin. Cut the filo into sheets the same size as the tin, then cover with a damp tea towel to stop them drying out.
2. Press one sheet of filo pastry into the tin and brush with melted butter. Continue to layer and brush the pastry in this way until you’ve used one pack (ten sheets). Evenly spread the mincemeat mixture over. Top with the rest of pastry, brushing the layers with melted butter as you go. Brush the final layer generously. Using a sharp knife, cut deep, diagonal lines all the way through the pastry to form a diamond pattern. Bake for 1 hour, until golden.
3. For the syrup, heat the sugar and 75ml water in a pan over a low heat, until the sugar has dissolved. Simmer until the syrup is thick enough to coat the back of a spoon. Take off the heat and stir in the Grand Marnier. Once the baklava has baked, remove it from the oven and turn up the temperature to 180c/fan 160c/ gas 4. Pour the syrup over, then return it to the oven for 5 minutes, or until the syrup has been absorbed. Leave the baklava to cool in the tin, then slice into pieces along diagonal lines. It will keep for up to a week in an airtight container.