Filo cigars

Serves: 20

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Total Time: 27

Prep Time: 15

Cook Time: 12

• 24  filo sheets, cut into 12.5cm (5in) squares
• 40 gram(s) (1½oz) unsalted butter, melted
• 175 gram(s) mincemeat
• Icing sugar for dusting

Method

1. Line a baking sheet with greaseproof paper. Lay out a square of filo pastry on a clean, dry work surface. Lightly brush with melted butter, then lay another sheet of pastry on top. Spoon a thin line of mincemeat diagonally from corner to corner across the filo square. Fold the pastry over the mincemeat to form a triangle. Starting along the long edge, roll up to make a cigar shape. Transfer carefully to the baking sheet. Repeat with remaining filo and mincemeat.
2. Preheat oven to 200°C (180°C fan) mark 6. Brush the remaining butter over the cigars.
3. Bake for 10-12min until crisp and golden. Dust with icing sugar and serve with coffee as a light alternative to mince pies.
4. Freeze ahead
5. Make the filo cigars to the end of step 2. Leaving the cigars on the baking sheet and wrapping the whole sheet in clingfilm, freeze for up to one month. To serve, finish and cook the filo cigars from frozen as in steps 2 and 3, but cook for slightly longer - 10-15min.

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