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Mince pie baklava recipe

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A jar of mincemeat works wonders in this twist on a traditional baklava. We've added mixed spice and orange liqueur to make it even more festive. Wonderful for a party spread or teatime treat after Christmas shopping! See method

Makes 40 pieces
Takes 1 hr
121 calories / serving
Freezable
Vegetarian

Ingredients

411g jar mincemeat
100g ground almonds
1 orange, zested and juiced
110g shelled pistachios, chopped
100g salted butter, melted
250g pack filo pastry
175g caster sugar
¼ tsp mixed spice
3 tbsp orange liqueur

Each serving contains

Energy
510kj
121kcal 6%
Fat
5g 7%
Saturates
2g 9%
Sugars
11g 12%
Salt
0.1g 2%

of the reference intake
Carbohydrate 15.6g Protein 2g Fibre 1.1g

Method

Mix together the mincemeat, ground almonds, orange zest and 100g pistachios. Preheat the oven to gas 4, 180°C, fan 160°C.
Brush a 20 x 30cm baking tin with a little melted butter. Lay in a sheet of filo, leaving an overhang to one side. Brush with butter, then add a second sheet, with the overhang on a different side. Repeat to use 7 sheets.
Spread the mincemeat filling all over, then fold over the filo sides. Layer the last filo sheets, folding to fit in the tin and brushing with butter between each. Brush the final layer generously with butter, then use a sharp knife to score a diamond pattern on top. Bake for 45-50 mins until light golden.
Meanwhile, put the sugar, orange juice, mixed spice and 50ml water in a pan over a low heat until the sugar dissolves. Increase the heat and boil for 5 mins until syrupy. Take off the heat and stir in the liqueur. Pour over the baklava, sprinkle with the 10g pistachios, then leave to cool before slicing. It’ll keep for up to 1 week in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas baking recipes