Ingredients
Makes 18
9 sheets Antoniou Fillo Pastry
2 Granny Smith apples, peeled, cored and grated coarsely
120g sultanas
120g raisins
100g currants
100g mixed peel
2 tsp mixed spice
1/4 tsp ground ginger
1/4 tsp ground cloves
125 ml brandy
zest and juice of 1 orange
zest and juice of 1 lemon
100g brown sugar
50g butter, grated
100g butter, extra, melted
Icing sugar, for dusting
Method
For this Filo Pastry recipe, take your Filo Pastry out of the fridge at least 2 hours before using to bring it up to room temperature.
Preheat your oven to 180 degrees Celsius. We used two 6 hole, 120 ml muffin tin tray for this recipe. Brush 9 holes of a muffin tin with melted butter.
Preparing Fruit Mince
Combine the apples, dried fruit, spices, brandy, zest and juice in a medium sized saucepan over a medium heat. Allow the mixture to come to a boil, reduce the temperature to low and cook for 10 minutes or until the liquid has evaporated. Set aside and cool completely.
Stir the brown sugar and grated butter through the cooled fruit mixture and combine well.
Preparing Fillo Pastry
Place one sheet of Filo Pastry on a clean bench with the longer edge facing you and brush with butter. Cut it in half. Fold each piece in half and brush with butter again. Transfer tp the muffin tin. Fold the excess Fillo from the sides into the muffin tin to form a sturdy, thick pie shell. Repeat with remaining Pastry.
Fill each pie shell with 2 tablespoons of the fruit mixture.
Bake for 20 minutes or until the Pastry is golden. Allow to cool in muffin tin for 10 mins before removing and serving warm. Dust with icing sugar.
Recipe, styling and photography by Souvlaki for the Soul.
Watch how to make Fruit Mince Fillo Pies