Mince Pie Baklava
A twist on the traditional mince pie with a nod to its history
Ingredients
- 411 grams Mincemeat 1 Jar
- 2 packs Filo Pastry
- 60 grams Shelled Pistachios
- 80 grams Ground Almonds
- 30 grams Dried Cranberries
- 130 grams Butter
- 150 grams Sugar
- 75 ml Water
- Peel of 1 Orange
Instructions
Make the Syrup
- Place the sugar and water in a pan and cook over a low heat until it has all dissolved. Add in the orange peel simmer until the syrup is has thickened. Don’t stir it. This should take about 5 minutes. Remove from the heat and leave to cool.
Make the Baklava
- Preheat the oven to 160°C Fan
- Chop the Pistachios into small pieces. Add these to the mincemeat along with the Ground Almonds and dried Cranberries. Give it all a good stir to combine.
- Melt the butter in a small pan.
- Trim the filo pastry to the same size as the tin you are cooking it in. Cover with a damp tea towel to stop it frying out. Leave this over the filo pile as you work.
- Brush the bottom and sides of the tin with melted butter. I used a 20cm x 20 cm square tin. Place a sheet of filo in the bottom it should fit perfectly. Press it down and brush all over with butter.Repeat this step with 10 sheets.
- Once you have ten sheets that have each been brushed with butter and layered. Spread over the mincemeat mixture into and even layer.
- Crown this with the remaining pastry sheets brushing each sheet with butter. With the final layer be generous with the butter.Cut diagonal lines across the baklava to create a diamond pattern.
- Bake for 70 mins until it has turned golden.
- Take the peel out of the syrup and discard.Remove the golden Baklava from the oven and pour over the syrup. Return to the oven for about 5 minutes until the syrup has been completely absorbed.Leave to cool and stand for 4 hours. Then cut along the diamond pattern and enjoy.Merry Christmas