Mince Pie 'Cinnamon Sticks'

They work out to 1pp/approx.58kcal per stick or 3pp/approx.174kcal per tied bundle of 3 sticks-half the propoints/calories of a standard mince pie!


YOU WILL NEED : (Per 6 sticks)

1 sheet filo pastry

40g mincemeat

(I used a Tesco one with vegetarian suet which worked out to 1pp for 10g)

Frylight oil

1 teaspoon ground cinnamon

1/2 teaspoon icing sugar


string for tying the bundles


Preheat the oven to 180C/350F/Gas4

Line your baking tray with non stick baking paper.

Weigh the mincemeat into a small ramekin pot. Even if you are making a large batch, weigh the mincemeat in 40g measures per 6 sticks. It's easier to portion it out evenly if you do this.

Take a sheet of filo pastry and place flat on your work surface. If making a larger batch, you can work with 2-3 sheets at a time.

Roll and wrap any remaining filo pastry in clingfilm even if making a large batch. This will prevent it from drying out in the air.

Cut the filo into 6 even rectangles using kitchen scissors.

Divide the mincemeat equally between all 6 filo rectangles. Place it in a rough line towards one end of each rectangle. Leave space at the edges as it will ooze out when baking.

Working quickly to prevent the pastry from drying out, fold the short end over the mincemeat.

Then roll up quite tightly until you have formed a little tube about the size of a cinnamon stick.

Repeat the process until you have made as many as you are planning to do. Put them seam-side down onto the baking tray and mist with Frylight oil.

Sprinkle with cinnamon-it can be quite uneven.

Bake for 10-15 minutes in a preheated oven at 180C/350F/Gas4 until crisp to the touch and pale golden in colour. Pop onto a wire rack to cool. Don't worry if some of the mincemeat has oozed out, or if the pastry flakes a little.

These are meant to look rustic!

While the sticks are cooling, select your serving plate and decorative string. I used this lovely cotton bakers' string traditionally used to tie around artisan loaves of bread.

Once cooled, tie the sticks in bundles of 3 then place back on the cooling rack to be dusted with icing sugar.

I buy my icing sugar in a dredger that dispenses a very light, even dusting. You could use a sieve and a teaspoon. You only need a little just to cover any messy areas and make them look festive and professional.

Finally, stack the bundles in a random pile onto your serving plate.

If making these in advance, allow to cool completely before popping into an airtight container where they will stay fresh for a few days. You can reheat gently in a very low oven even with the string on if you like to serve them warm.



Yo could serve these warmed as a dessert with some Slicecream parlour cinnamon icecream

(Click HERE for recipe)

Or a dollop of Total Greek Yoghurt