Filo Mincemeat Purses or Open Tartlets

I’ve had many a request for a bariatric-friendly mince pie…and while there isn’t the perfect one to suit all, I hope the one I’ve developed does suit the majority. The two ideas featured use my No-Added Sugar Fruit Mincemeat, made earlier this week. Please take note that although there is no sugar added, nor any suet (so fabulously low-fat) the sugars in the dried fruit might not suit everyone. Dried fruit can be problematic for me (as a bypass patient) so I shall be making an apple and cranberry strudel for myself and family, instead of having a mincemeat variation.

 

The recipe below allows you to make a ‘purse’ version of a mince pie or an open tartlet…your choice. Both use filo pastry, which if you haven’t tried cooking with before is an absolute doddle. Buy it ready made, fresh or frozen (although defrost if the latter before cutting) . No need to brush with oil or melted butter as many traditional recipes will recommend…just spritz away with a low-fat cooking spray (save on the calories and the fat!).

 

You can, of course, use ready-made mincemeat for this recipe…you’ll need a jar or about 450g/1lb. The nutritional stats for this recipe are based on using the No-Added Sugar Fruity Mincemeat.

 

FILO MINCEMEAT PURSES OR OPEN TARTLETS

 

Ingredients

Metric/US

12 x 25g/1 oz fresh or defrosted frozen filo pastry sheets

low-fat cooking spray

1 recipe No-Added Sugar Fruity Mincemeat or about 450g/1 lb ready-

made mincemeat

icing sugar/confectioners’ sugar to dust (optional)

low-fat whipped cream to decorate (optional)

 

Method

1.  To make the filo purses, preheat the oven to 180 C/350 F/gas Mark 4. Cut the filo pastry sheets into 36 squares (4 x 10 cm/4 x 4inches each). Lay on a clean worksurface and spritz with low-fat cooking spray. Layer 3 pieces of pastry per purse on top of each other, positioning each at a slightly different angle, to make 12 purses. Top with a spoonful of the prepared mincemeat then gather up into a purse shape , twist the top and secure with a little string if liked (this stops them unravelling a little during cooking but not always essential). Spritz again with low-fat cooking spray and bake in the oven for 15-20 minutes until golden and crisp. Allow to cool slightly before serving, dusted with icing sugar/confectioners’ sugar if liked.

2.  To make the open tartlets, preheat the oven and prepare the pastry as above. Layer inside 12 individual bun or tartlet cases, positioning each piece of pastry at a slightly different angle. Bake in the oven for 12-15 minutes or until golden brown and crisp. Remove and allow to cool. When ready to serve, fill each tartlet case with a spoonful of prepared mincemeat and top with a little low-fat cream to serve.

 

MAKES 12

WLS PORTION: 1/2-1

 

CALORIES PER PORTION: 158

PROTEIN: 3g

CARBOHYDRATE: 32.7g

FAT: 1g