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Mincemeat Strudel Recipe

The filo adds a crunch and allows the indulgent mincemeat flavours to shine through. Delicious with cream or custard (and a warming mulled wine.)

Ingredients

  • 1 medium sized egg, beaten with pinch of salt
  • 3 sheets ready-made filo pastry
  • 1 jar Duerr’s Luxury 1881 Mincemeat
  • Ground mixed spice
  • Cream or custard to serve

 Method

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Place a sheet of the filo on a large baking sheet and brush with the beaten egg. Layer on the second and third sheets, brushing the top of both with the beaten egg.
  3. Spoon the mincemeat along one edge of the layered filo sheets before rolling into a large sausage shape. Seal the edges securely with beaten egg and lightly dust with the mixed spice.
  4. Bake for 8 – 10 minutes until the pastry is cooked through and golden.
  5. When done, transfer to a serving plate with a jug of cream and custard to dollop on top.