Mary Berry​ Filo Pastry Mince Pies Recipe

This refreshing Mary Berry Filo Pastry Mince Pies recipe is made with light, crispy layers of filo pastry, melted butter, and a rich, homemade mincemeat. This recipe creates a wonderfully light and crunchy alternative to traditional heavy pies. The result is a crisp, golden, and perfectly portioned festive snack. This recipe is perfect for a Christmas party or holiday dessert and makes 12 light-as-air mince pies.

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Mary Berry Filo Pastry Mince Pies Ingredients

For the Filo Mince Pies:

• 6-8 sheets of filo pastry, thawed
• 1/3 cup (approx. 75g) unsalted butter, melted
• 1 1/2 cups good-quality mincemeat (see Mary Berry’s recipe below)
• Icing sugar (confectioners’ sugar), for dusting

For Mary Berry’s Special Mincemeat (Optional, makes 4 jars):

• 175g (approx. 1 cup) currants
• 175g (approx. 1 cup) raisins
• 175g (approx. 1 cup) sultanas
• 175g (approx. 1 cup) dried cranberries
• 100g (approx. 1/2 cup) mixed peel, finely chopped
• 1 small cooking apple, peeled, cored, and finely chopped
• 125g (approx. 1/2 cup) butter, cubed
• 50g (approx. 1/3 cup) whole blanched almonds, roughly chopped
• 225g (approx. 1 cup, packed) light muscovado sugar
• 1/2 tsp ground cinnamon
• 1 tsp mixed spice
• Finely grated rind and juice of 1 lemon
• 200ml (approx. 3/4 cup) brandy, rum, or sherry

How To Make Mary Berry Filo Pastry Mince Pies

1. Prepare the oven and tin: Preheat your oven to 400°F (200°C). Lightly brush the 12 holes of a standard muffin tin with some of the melted butter.
2. Handle the filo: Lay one sheet of filo pastry on a clean, dry work surface. Keep the other sheets covered with a damp tea towel to stop them from drying out and cracking.
3. Butter and cut the pastry: Brush the filo sheet all over with melted butter. Lay a second sheet directly on top and brush it with butter as well. Cut this stack of two sheets into 6 even squares.
4. Line the muffin tin: Gently press one pastry square into a hole in the muffin tin. Press a second square on top, turning it at a 45-degree angle to create a star shape with the corners.
5. Repeat the process: Repeat steps 2-4 with the remaining filo sheets until all 12 muffin holes are lined with two layers of pastry.
6. Fill the pies: Spoon about one tablespoon of mincemeat into the center of each filo cup. Be careful not to overfill, as the mincemeat will bubble.
7. Bake until golden: Bake for 12-15 minutes, or until the filo pastry is crisp, golden-brown, and the filling is hot.
8. Cool and serve: Let the pies cool in the tin for 5-10 minutes before carefully removing them to a wire rack. Dust generously with icing sugar just before serving.

Recipe Tips

• Work Quickly with Filo: Filo pastry dries out very fast. Always keep the sheets you aren’t working with covered by a clean, damp cloth.
• Don’t Skip the Butter: Brushing every layer of filo with melted butter is essential. It’s what separates the layers and creates the light, crispy, and golden-brown finish.
• Handle with Care: The baked filo cups are delicate. Let them cool slightly in the tin, which helps them firm up, before you try to move them.
• Use Room Temperature Mincemeat: If your mincemeat is cold from the fridge, let it sit out for 30 minutes. This helps it warm through evenly in the oven.

What To Serve Filo Mince Pies

These light and crispy pies are delicious served warm on their own. For a more indulgent dessert, add a small scoop of vanilla ice cream, a dollop of fresh whipped cream, or a spoonful of rich brandy butter. They also pair perfectly with a cup of hot tea or mulled wine during the holiday season.

How To Store Filo Mince Pies Leftovers

• Room Temperature: These pies are best eaten on the day they are made, as the filo will be at its crispiest. Store any leftovers in an airtight container at room temperature for up to 2 days.
• Refrigerate: Do not store in the refrigerator. The moisture will make the delicate filo pastry go soft.
• Freeze: Freezing is not recommended, as the crisp texture of the filo pastry will be lost.

Mary Berry Filo Pastry Mince Pies Nutrition Facts

• Calories: 206 kcal
• Total Fat: 5.9g
• Saturated Fat: 1.1g
• Sodium: 230mg
• Total Carbohydrate: 34g
• Dietary Fiber: 1.5g
• Sugars: 22g
• Protein: 2.1g

Frequently Asked Questions

• Why did my filo pastry break while I was using it? Filo pastry is very thin and dries out quickly, which makes it brittle. To prevent this, make sure it is fully thawed (in the fridge overnight) and always keep the stack covered with a damp cloth while you work.
• Can I make these pies ahead of time? These pies are best served fresh for maximum crispness. You can, however, line the muffin tin with the filo pastry, cover it tightly with plastic wrap, and store it in the fridge for a few hours. Fill and bake them just before serving.
• What is the difference between filo and shortcrust pastry for mince pies? Shortcrust pastry is a traditional, rich, and crumbly pastry made with flour and fat. Filo pastry is a paper-thin, layered pastry that bakes up to be very light, airy, and crunchy. It’s a much lighter alternative.

Try More Recipes:

• Mary Berry Marmalade Loaf Cake​ Recipe
• Mary Berry Lime And Coconut Cake​ Recipe
• Mary Berry Lemon And Coconut Cake​ Recipe