After an exceptionally filling main course, many people don’t really want a dessert on Christmas Day at all and mince pies can be heavy, but it’s nice to have a little taste of Christmas with your after dinner coffee.
These unseasonably diet-conscious little treats from chef and former editor of Good Food magazine, Emma Lewis, are from a set of ten new recipes devised for Canderel and will suit those who consciously try to avoid too much fat or sugar, even at Christmas (others may opt to use real butter, at least). They can be dipped in whipped cream, served with vanilla ice-cream and served as party nibble with a glass of mulled wine.
75g/3 oz low-fat margarine spread
3 Granny Smith apples, peeled and finely chopped
3 tbsp granular Canderel
50g/2 oz currants
50g/2 oz raisins
1/2 tsp ground cinnamon
4 x 50 x 24cm sheets filo pastry
Heat a little of the margarine in a large, non-stick frying pan. Add the apple pieces and cook for 5 minutes until softened and lightly browned, adding a little water if you need to. Stir in the Canderel, currants, raisins and cinnamon and cook for a further 2 minutes. Set aside to cool.
Heat the oven to 200ºC/gas 6. Melt the remaining margarine. Unwrap the filo pastry and loosely cover with some damp kitchen paper to prevent it from drying out. Cut 1 sheet into quarters. Brush all over with the melted margarine.
Spoon a little of the mincemeat, about 1cm thick, along the longest edge then roll up and place on a baking sheet. Repeat for the remaining filo sheets and mixture. Brush over with any remaining margarine.
Bake for 20 minutes until the pastry is golden and crisp.