This is my attempt to be slightly original in the mince pie department. I absolutely love anything to do with mince pies, but since making my own I do struggle with enjoying shop bought pies. I also realise I am making more work for myself in choosing to knock up a curry, instead of using the local take aways. But I am becoming fussier with age. Which means I do end up cooking sweet and savoury dishes every day for my family. Am I on my own here??!!
I am lucky that generally the family are all pretty good eaters. I also sometimes take it for granted that Mr.Scott will eat whatever I produce. But, he does and I am so grateful for it. He even likes salad and scoffs up all manner of vegetables so I do have free reign of all the ingredients I could ever wish to eat. The children are not quite up to his very open minded approach to food, but they do like mince pies .
This is a pear and mincemeat strudel I have created which uses mincemeat in a pudding as opposed to individual pies. The combination of pears with mincemeat is so good that I also like to use it in a crumble mix and may add a few chopped nuts or ground almonds too. I also had some orange sherbet (recipe here) left over from my Dan Lepard meringues and I used it as an extra flavouring between each sheet of buttered filo as well as a final topping to the buttered strudel.
Pear & Mincemeat Strudel
A delicious alternative Christmas dessert idea
- 1 packet filo pastry
- 1 jar mincemeat home-made or shop bought
- 3 medium pears peeled, cored and chopped into small pieces
- 125 g butter melted
- orange sherbet/demerara sugar for sprinkling between the pastry layers and to top the finished strudel
- Pre-heat the oven to 190 degrees
- Melt the butter in a small saucepan
- Line a large baking sheet with baking parchment
- Take a sheet of filo and lay on your baking sheet, cover with a layer of butter and orange sherbet or demerara sugar
- Repeat this process until you have used up the entire packet of pastry (about 8 sheets)
- Spread your mincemeat over the pastry making a thick line down the centre (about 2inches wide)
- Place the chopped pears over the mincemeat and press them down into the mixture
- Butter the edges of the pastry then roll into a sausage shape, turning so that the seam is on the underside
Brush with melted butter and some more sherbet/sugar
- Bake in the oven for about 30 minutes