less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
- 60g/2¼oz melted butter
- 1 pinch freshly grated nutmeg
- 1 pinch ground cinnamon
- 4 sheets filo pastry
- 400g/14oz mincemeat
- vegetable oil, for deep frying
- 250ml/9fl oz brandy or rum cream
- icing sugar, for dusting
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Brown the butter in a small saucepan over a low heat and stir in the nutmeg and cinnamon.
Cut the pastry into 3 long strips and brush each strip with the spiced butter.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more of the spiced butter.
Deep fry until golden-brown and crisp, then drain on kitchen paper. Serve with the cream and icing sugar dusted over.