Mince Pie Baklava

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Moderate
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15-20 Pieces
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30 minutes bake time

If you’re tired of the same old boring mince pie, why don’t you try this exotic baklava mince pie. Be warned, this recipe is not for beginners!


Ingredients

  • Small check mark in a circle icon 50g butter, melted
  • Small check mark in a circle icon 1 x 270g pack Jus-Rol Filo Pastry
  • Small check mark in a circle icon 200g ground hazelnuts (or almonds)
  • Small check mark in a circle icon 200g mincemeat
  • Small check mark in a circle icon 50g chopped hazelnuts
  • Small check mark in a circle icon 50g chopped walnuts
  • Small check mark in a circle icon 1tsp ground cinnamon
  • Small check mark in a circle icon Juice and zest of 1 orange
  • Small check mark in a circle icon 40g golden caster sugar
  • Small check mark in a circle icon 3tbsp runny honey
Equipment required
  • 35xm x 10cm fluted tart tin
  • Pastry Brush

Method

  1. Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Grease a 20cm x 30cm tin with a little of the butter. Press in a sheet of filo, leaving the excess overhanging, and brush with more melted butter. Add a second sheet, crossing the pastry in the other direction. Brush again with butter, and repeat using 3 more sheets of the pastry, criss-crossing the direction each time.
  2. Mix together the ground nuts, mincemeat, hazelnuts, walnuts, cinnamon, orange zest and sugar. Add the mixture to the tin and flatten it evenly to firm up. Fold over the overlapping pastry, back over the filling. Brush with butter and top with the final two sheets, brushing butter between layers and folds.
  3. Brush the top with more melted butter, and then using a sharp knife cut diagonal or straight lines through the top layers of pastry to make diamond or square shapes. Bake for 25-30 minutes until golden brown.
  4. When the baklava comes out of the oven, mix together the orange juice and honey and brush all over the top. Allow to cool completely before following the cuts you made before baking, to completely cut into pieces.