Filo Pastry Mince Pies (with Vegetarian Mincemeat)

Name: Filo Pastry Mince Pies (with Vegetarian Mincemeat)
Yield: Makes 3½ kg/8 lb
Cuisine: Italy
Ingredients: 450 ml/¾ pt medium cider; finely grated rind and juice of 1 lemon; 115 g/4 oz natural glacé cherries, chopped; 60 g/2 oz finely chopped candied lemon peel; 1.8 kg/4 lb cooking apples, peeled and diced; 1 teaspoon mixed spice; 450 g/1 lb soft dark brown sugar; 225 g/8 oz stoned raisins; 150 ml/¼ pt rum; 350 g/12 oz currants; 1 teaspoon ground cinnamon; 60 g/2 oz finely chopped candied orange peel; 225 g/8 oz sultanas

Preparation info

Makes
3½ kg

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

This mincemeat improves with maturity and will keep for a long time.

Ingredients

450 ml/¾ pt medium cider
450 g/1

Europe
Italy
Marche
Dessert
Mediterranean
Spicy
Vegetarian

Method

Put the cider and sugar in a large saucepan and heat gently until the sugar has dissolved. Add the peeled and diced apples. Stir in the remaining ingredients, except for the rum, and bring slowly to the boil, stirring all the time. Lower the heat under the pan and half cover with a lid. Simmer for 30 minutes until the mixture has become a soft pulp. Remove the mincemeat to a large bowl and leav