Mincemeat baklava recipe
Tuesday, 8 January 2008
8 January 2008 - Fed up of Mince Pies? A different take on the Turkish sweet, baklava, is a great way to get extra mileage out of your Christmas mincemeat.
Ingredients
1 x Best mincemeat ever recipe (see our mincemeat recipe)
100g chopped mixed nuts
200ml maple syrup
50g butter, melted
250g filo pastry
Preparation
Preheat the oven to 190C/375F/ gas mark 5. Meanwhile, mix the nuts into the mincemeat along with half of the maple syrup.
Brush a rectangular cake tin (about 18 x 28cm /7 x 11") with a little of the melted butter. Layer four sheets of filo pastry in the base and up the sides of the tin, buttering between each one.
Spoon in enough of the mincemeat and nut mixture to cover the pastry (about 2cm / 3/4").
Place another four sheets of filo over the top of the mincemeat, again buttering each one. Trim the pastry to fit neatly in the tin.
Brush the top with butter and score through in a diamond pattern. Bake according to packet instructions until the pastry is crisp and golden.
Remove from the oven and pour over the remaining maple syrup, allowing it to soak through. Cool slightly and serve warm or cold.
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