Christmas mince samoosas

Source: The X-Diet Cookbook by Tabitha Hume
Makes: About 20

1 egg white, lightly beaten
4 Tbsp (60 ml) fat-free milk
1/2 roll (250g) phyllo pastry
2 cups (500ml) fruit mince meat
1/3 cup (80ml) sherry, medium cream or sweet
caster sugar for sprinkling


  1. Preheat oven to 180C
  2. Mix together egg white and fat-free milk.
  3. Cut the phyllo pastry into 40 strips 5x30cm and brush each with the egg-milk mixture.
  4. Put about 1 Tbsp of fruitmince at the bottom of a strip, and fold over the bottom of the pastry to form a square.
  5. Fold over again, and continue until you get to the end of the strip.
  6. Place the square, with open sides horizontal, at the base on another strip. Fold in the same manner, to make a neat package.
  7. Brush the top with sherry, sprinkle caster sugar and place on a baking tray.
  8. Repeat until all fruit mince and strips are used.
  9. Bake for about 15 minutes, until the pastry is browned at the edges.
  10. Leave to cool slightly, until just comfortable to hold.
  11. Serve as they are or as pudding piping hot with fat-free icecream.

Be sure not to use mincemeat made with suet. Look for a fat-free brand.

I usually make these folding them as triangles rather than squares as I find that easier


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