Crispy filo mince pies with pear and apple mincemeat

Preparation time

less than 30 mins

Cooking time

10 to 30 mins


Makes 12 mince pies

Try this lighter version of mince pies made with filo pastry and fresh apples and pears. Great for mince pie skeptics.

By Lorraine Pascale
From Christmas Kitchen with James Martin


For the mincemeat

  • 3 tart eating apples (such as Granny Smith), peeled, cored and cut into 1cm/½in chunks
  • 1 perfectly ripe pear, peeled, cored and cut into 1cm/½in chunks
  • 100g/3½oz raisins
  • 100ml/3½fl oz apple juice
  • 75g/2¾oz dried cranberries
  • 50g/1¾oz pecan nuts, finely chopped
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • pinch ground cloves
  • big pinch freshly grated nutmeg
  • 1 vanilla pod, seeds scraped out
  • 1 orange, zest only, finely grated
  • 1cm/½in piece fresh ginger, very finely chopped
  • a few twists cracked black pepper
  • 3 tbsp cider, calvados, rum or brandy (optional)

For the pies

  • vegetable oil, in a spray bottle
  • 12 sheets filo pastry
  • 1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil)
  • icing sugar for dusting (optional)
  • 200g/7oz low-fat Greek yogurt (optional)
  • 50g/1¾oz icing sugar, sifted
  • 1 vanilla pod, seeds scraped out or 1 tsp vanilla extract

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