Mincemeat Filo Crackers

12 sheets filo pastry, 15 x30 cm

1 tablespoon sunflower oil

400g mincemeat

2 teaspoons icing sugar, sifted

Makes 12

Heat oven to 200C (400F gas mark 6). Fold each sheet of filo pastry in half to make a double-

layered square measuring 15 cm along each side and brush with a little oil around the edges of

the pastry to make a 5 cm border.

Spoon 1 tablespoon of mincemeat along the lower half of the pastry inside the oil "border",and

roll the pastry square up loosely to form a cigar shape. Then place it , so that the seam - side

faces downwards , on a non-stick baking sheet and scrunch upend to form a cracker.

bake for 10 - 12 minutes until golden brown.

let cool then dust crackers with icing sugar.