Cut the filo sheets in half lengthwise and again across the width. Brush each sheet with the butter and place a teaspoon of mincemeat in the centre at the top. Roll and squeeze at both ends to form a bon bon shape. Bake in a moderately hot oven until golden. dust with icing sugar when cold.
|Filo Pastry||1 Packet|
|Butter, Melted||3-4 Tbls|
|Luxury Fruit Mincemeat||1 Jar|
|Icing Sugar For Dusting|
When you think of dumplings and if you are like me, you mostly think of mince and suet dumplings. But dumplings don't have to be savoury; this list is for those who enjoy sugary sweet delights in dump... keep reading
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas