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.