Filo Pastry Mince Pies (with Vegetarian Mincemeat)

Preparation info

  • Makes

    3½ kg

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

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.


  • 450 ml/¾ pt medium cider
  • 450 g/1 lb soft dark brown sugar
  • 1.8 kg/4 lb cooking apples, peeled and diced
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 350 g/12 oz currants
  • 225 g/8 oz stoned raisins
  • 225 g/8 oz sultanas
  • 60 g/2 oz finely chopped candied orange peel
  • 60 g/2 oz finely chopped candied lemon peel
  • 115 g/4 oz natural glacé cherries, chopped
  • finely grated rind and juice of 1 lemon
  • 150 ml/¼ pt rum


    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 leave to get completely cold. Stir in the rum.

    Spoon into clean, dry screw-top jars, cover with waxed circles before putting on the lids. Store the mincemeat in a cool, dry place.