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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.



  • 1 pack Filo pastry
  • 50g Icing sugar for dusting
  • 50g icing sugar for the cinnamon cream.
  • 250g Sweet mince meat
  • Butter, melted for sealing the pastry
  • 1 tsp cinnamon
  • 250ml whipping cream


  • 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.

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