Easy Christmas Recipe: Mincemeat Filo Rolls

I do love mince pies, but sadly the pastry doesn’t love me. This Christmas I thought I’d try making a batch of alternative mince pies, but with filo pastry and in the style of a spring roll. These Mincemeat Filo Rolls were really, really lovely. The great news is they didn’t take very much time at all and I managed to roll up the lot whilst sat at my kitchen table watching The Motherland Christmas Special, which was only 30 minutes long.

Easy Christmas Recipe: Mincemeat Filo Rolls

This recipe makes 24 mincemeat filo rolls and they would keep well for a few days in an airtight container. You can eat them cold or warm them in the oven if you prefer. They’re lovely dipped in brandy cream or just as they are.

Mincemeat Filo Rolls

1 packet of filo pastry
2 jars of mincemeat
100g melted butter
Icing sugar (optional)

Easy Christmas Recipe: Mincemeat Filo Rolls

How to make your Mincemeat Filo Rolls:
You’ll need to work pretty quickly as once the filo pastry is out of the packet it starts to dry up.

Line two large baking trays with baking parchment and pre-heat your oven to 180°.

Unroll your filo pastry and cut into quarters. Open your jars of mincemeat and get your melted butter ready. Below is a pictorial guide on how I put them together. I took one quarter of a sheet, brushed it with melted butter and put another sheet of filo pastry on top. I then put a heaped teaspoon of mincemeat on the pastry and brushed the edges with melted butter.

Easy Christmas Recipe: Mincemeat Filo Rolls

As you can see, I folded the filo in on the long sides and dabbed some more melted butter along the edges to seal everything in, then rolled them up tight. I put each one with the edge side down on a baking sheet, and once I’d finished I brushed them with more melted butter and put them in the oven.

Bake in the oven for around 30 minutes. Check on them at about 20 minutes and remove from the oven when they’re golden and crisp looking. Leave them to cool because hot mincemeat is essentially fruity lava, once they’re cooler you can dust with icing sugar if you like and serve them with boozy cream or brandy butter.

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Easy Christmas Recipe: Mincemeat Filo Rolls

Recipe: Halloumi & Caramelised Onion filo rolls

I like filo pastry. I like using it because it’s so easy and it makes pies so much lighter than if you use a standard shortcrust. We use it a lot. This weekend I made a few spinach and feta pies but I had a few sheets of filo left over. Not wanting to let them go to waste I knocked up a plate of halloumi and caramelised onion & filo rolls. They’re so quick and easy to make and great for picnics and lunch-boxes too.

Halloumi, caramelised onion & filo rolls

Recipe: Halloumi & Caramelised Onion filo rolls

1 pack of halloumi, sliced into 6 thick slices
3 sheets of filo pastry
1 onion, sliced
1 teaspoon of balsamic vinegar
3 teaspoons of olive oil
1 teaspoon of sugar
Salt & pepper
Small bowl of water

Put 2 teaspoons of olive oil into a frying pan, fry the sliced onion until soft but not brown. Add your teaspoon of balsamic vinegar and teaspoon of sugar, season with salt and pepper and stir. Set aside to cool.

Oil a baking tray and pre-heat your oven to 220. Take your filo and cut it in half (landscape, not portrait). You will need to work quickly with the filo to stop it drying out.

Take one half sheet of the filo, about an inch from the bottom of the filo place your slice of halloumi, top with some caramelised onion, dab the filo with water so when you fold, roll and press it the sheet will stick together. take the bottom inch and lay it over the halloumi, pat down, fold the sides in and then roll the halloumi down the length of the pastry making a roll. Place on your oiled baking sheet. Do the same with the rest of the halloumi.

Once all the rolls have been made (don’t worry if they look a bit rustic, it adds to their charm), brush with olive oil and put in the oven for ten minutes, check on them, they may need another few minutes, but don’t worry if they ooze a little, that’s normal and adds to their unctuousness.

Once they’re brown enough, remove from the oven and put on a wire rack to cool for a few minutes.

They’re lovely eaten still warm from the oven, or cold the next day. We liked them best with a tomato and chilli dipping sauce.

You can play about with this and maybe use sautéed peppers instead of the onion. I’m going to try making them with a thick chilli jam which I think would work really well. I’d not change the cheese though. The halloumi is great for this, it relaxes but doesn’t melt and has that amazing salty tang.

Recipe: Halloumi & Caramelised Onion filo rolls

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