Try a new take on classic mince pies at your Christmas party this year. Guests will love them with a glass of mulled wine or try serving with a scoop of vanilla ice-cream for a festive pudding. Makes: 16 Preparation time: 20 minutes Cooking time: 20 minutes Ingredients: 75g low-fat margarine spread 3 Granny Smith apples, peeled and finely chopped 3 tbsp granular Canderel 50g currants 50g raisins ½ tsp ground cinnamon 4 x 50 x 24cm sheets filo pastry Per Bite: Fat 4g (of which saturates 0.5g) Cals 80 Carbs 11g (of which sugars 7g)
Method: Heat a little of the margarine in a large, non-stick frying pan. Add the apple pieces and cook for 5 minutes until softened and lightly browned, adding a little water if you need to. Stir in the Canderel, currants, raisins and cinnamon and cook for a further 2 minutes. Set aside to cool. Heat the oven to 200C/gas 6. Melt the remaining margarine. Unwrap the filo pastry and loosely cover with some damp kitchen paper to prevent it from drying out. Cut 1 sheet into quarters. Brush all over with the melted margarine. Spoon a little of the mince meat, about 1cm thick, along the longest edge then roll up and place on a baking sheet. Repeat for the remaining filo sheets and mixture. Brush over with any remaining margarine. Bake for 20 minutes until the pastry is golden and crisp. Recipe by Emma Lewis courtesy of Canderel