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Filo Pastry Parcels with Mincemeat Filling

Filo Pastry Parcels with Mincemeat Filling

Apples, dried fruit, candied peel and suet are the basic ingredients for preparing a delicious mincemeat filling for this filo pastry parcels recipe.

18 October, 2018
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Type of dish

Dietary Consideration

serves for


total time

3 HR 35 MIN


Filo Pastry
1 packet
Minced Meat
560 g (bought or home-made)
Egg yolks
All purpose flour
for working
250 g, dried (currants, raisins, sultanas, figs, dates, apricots... )
1 cooking
100 g
50 g, cane
25 g
2 organic, grated rind
1 organic, grated rind
2 tsp, mixed, ground (nutmeg, cloves, cinnamon)


  • For home-made mincemeat, finely chop or mince the apples, dried fruit, candied peel and suet.
  • Add the other ingredients and mix well.
  • Then put into the oven at 100°C for 3 hours and stir frequently.
  • Cut the pastry into double the number of circles or squares required (approx 14 cm in size).
  • Brush with 3 - 4 tbsp melted butter and put the pieces of pastry together in twos.
  • Brush the edges with a little egg yolk and put a little mincemeat in the middle of each piece.
  • Gather the pastry up around the filling and press together to make purses.
  • Brush with the remaining egg yolk and bake in a preheated oven (200°C with fan) for 15-20 minutes, until golden brown.
  • Put on plates with vanilla ice cream, dust with icing sugar and serve lukewarm.


  • Cannot be frozen.

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