Minced Meat Filo Parcels

A twist on the traditional mince pie, these crispy parcels can be served freshly fried or baked, dusted with icing sugar and cinnamon whipped cream.

Method

Unroll the Filo pastry and take 2 sheets, cover the rest with a damp towel to stop it drying out too much.
Lay one sheet down and brush all over with the melted butter, then lay the other sheet on top.
Place 2 big spoonfuls of mince meat in the centre of the filo, brush all around with butter, then roll up like a spring roll and place in the fridge until needed.
Repeat with the rest of the filo and mince meat until you have the quantity needed.
Heat a deep fat fryer to 155ºc and fry until golden, drain on paper and dust with icing sugar.
Combine the whipping cream, icing sugar and cinnamon in a clean bowl and whisk to soft peaks, place in the fridge until needed.
To serve; cut the freshly fried filo parcels in half and stack on a plate, dust with more icing sugar, place a big spoonful of the cream on the side for dipping.