Fed up of traditional mince pies? Make this year’s festive treats more memorable with our fabulous cranberry and mincemeat tarts Cranberry and mincemeat filo tarts
Makes: 8
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Skill level: Easy peasy
Costs:Cheap as chips



    • 270g packet (6 sheets) filo pastry,defrosted if frozen


    • 410g jar mincemeat


    • 125g (4oz) fresh or frozen cranberries


    • 2 tsp icing sugar


    • 8 x 7.5cm (3in) Yorkshire pudding tins, brushed with butter





    1. Set the oven to Gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm (4in) squares. Cover with cling film while you work with them.


    1. Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make 8 tarts. Bake for 10 mins until crisp and golden.


    1. Spoon the mincemeat into the filo tarts and push several cranberries into each one. Bake for 5 mins, just until the cranberries are softened slightly.



Nutritional information per portion


Fat 8.0g


Saturates 3.0g


Calories 292(kcal)


Recipe by Felicity Barnum-Bobb