Anna Louise Filo pastry mince pies are the mince pie for people who find the standard shortcrust version too rich, too heavy, or just too much after a full Christmas dinner.
They are lighter, crispier, and — because filo pastry requires virtually no fat beyond a brush of melted butter — considerably more delicate than the standard version.
The construction is simple. Filo pastry is cut into squares and layered in a muffin tin with melted butter brushed between each layer, forming little cups that hold the mincemeat.
The edges are left free and rise into delicate, golden, shatteringly crispy petals during baking. The mincemeat caramelises slightly where it meets the hot pastry. A dusting of icing sugar at the end.
They take less time to make than shortcrust mince pies, look more dramatic on a plate, and have a completely different texture — which makes them a genuinely useful alternative when you want variety in the Christmas baking selection.
Ingredients for Mary Berry Filo Pastry Mince Pies
For the Filo Mince Pies (Makes 12)
- 270g packet filo pastry (6 sheets — most standard packets)
- 75g unsalted butter, melted
- 350g good quality mincemeat
- Zest of 1 unwaxed orange — stirred into the mincemeat
- 1 tbsp brandy — stirred into the mincemeat (optional)
- Icing sugar for dusting
Optional Additions to the Mincemeat
- 50g toasted flaked almonds — stir through the mincemeat for texture
- 1 tsp mixed spice — for more warmth
How to Make Mary Berry Filo Pastry Mince Pies
Step 1 — Preheat and Prepare
Preheat your oven to 190°C / 170°C fan / Gas 5. Grease a 12-hole deep muffin tin generously with some of the melted butter.
Mix the orange zest and brandy into the mincemeat. Set aside.
Step 2 — Prepare the Filo
Remove the filo pastry from the packet and lay the sheets flat on a clean work surface. Cover with a slightly damp tea towel immediately — filo dries out and becomes brittle within minutes of being exposed to air.
Working with one sheet at a time (keeping the others covered), brush the sheet with melted butter. Lay a second sheet on top and brush with butter. Lay a third sheet on top and brush with butter.
Cut this triple-layered stack into 12 equal squares — approximately 10x10cm each. These become the filo cups.
Repeat with the remaining three sheets to make another 12 squares — giving 24 squares total. Each mince pie uses two squares of triple-layered filo.
Step 3 — Line the Tin
Press one triple-layered filo square into each hole of the greased muffin tin, pressing it gently into the base and up the sides. The corners will stick up above the rim — this is correct and gives the characteristic petal effect.
Press a second triple-layered filo square on top of the first at a 45-degree angle — so the corners of the two squares are offset from each other. This gives eight points sticking up rather than four, creating a more dramatic, flower-like appearance.
Step 4 — Fill
Spoon a generous teaspoon and a half of mincemeat into each filo case — fill them generously but leave enough room for the mincemeat to bubble without overflowing.
Step 5 — Bake
Bake for 15 to 18 minutes until the filo is deep golden and shatteringly crispy — particularly at the edges where the pastry has risen into those dramatic golden petals.
Leave in the tin for five minutes before removing — filo mince pies are fragile when hot but firm up quickly as they cool.
Step 6 — Dust and Serve
Dust generously with icing sugar. Serve warm or at room temperature.
My Top Tips For Perfect Filo Pastry Mince Pies
Keep filo covered with a damp tea towel at all times. Filo dries and becomes brittle in minutes. Every sheet not being actively worked on should be under a damp tea towel. Brittle filo tears when pressed into the tin and gives a less attractive result.
Brush butter between every layer — generously. The butter is what crisps the filo and gives it colour. Under-buttered filo bakes pale and slightly soft rather than golden and shatteringly crispy.
Offset the two squares at 45 degrees. This doubles the number of petal points visible above the rim from four to eight and gives the most dramatic, most attractive appearance. It takes no extra time.
Use a deep muffin tin not a shallow bun tin. The filo cups need depth to hold the mincemeat without overflowing. A shallow bun tin gives very little room for the mincemeat — a deep muffin tin gives the right proportions.
Serve on the day of baking. Filo mince pies lose their crispness within a few hours of baking as the mincemeat moisture softens the pastry from within. They are best eaten within a few hours of coming out of the oven. If making ahead, store unfilled filo cases in an airtight tin and fill and bake on the day.
Serving Suggestions
On the Christmas table alongside standard shortcrust mince pies — the two versions side by side give guests a choice and the contrast of textures is genuinely interesting.
Warm from the oven with a small spoonful of brandy butter. As part of a Christmas drinks party selection.
How to Store
On the day: Best eaten within two to three hours of baking for maximum crispness.
Unfilled filo cases: Store baked empty cases in an airtight tin for up to 3 days. Fill with mincemeat and warm at 180°C for eight minutes before serving.
Freezer: Freeze baked unfilled cases in an airtight container for up to 1 month. Warm from frozen at 180°C for ten minutes. Fill with mincemeat and serve immediately.
Mary Berry Filo Pastry Mince Pies Recipe
Ingredients
Method
- Preheat oven to 190°C / 170°C fan / Gas 5. Grease a 12-hole deep muffin tin generously. Stir orange zest and brandy into mincemeat.
- Remove filo — cover immediately with a damp tea towel. Working one sheet at a time, brush with melted butter. Layer 3 sheets, buttering between each. Cut into 12 equal squares approximately 10x10cm. Repeat with remaining 3 sheets — 24 squares total.
- Press one triple-layered square into each muffin hole. Place a second square on top at 45 degrees — corners offset to give 8 petal points.
- Fill each case with a generous 1½ tsp of mincemeat.
- Bake 15–18 minutes until deep golden and crispy. Cool in tin 5 minutes. Remove carefully. Dust generously with icing sugar. Serve warm or at room temperature.
Notes
Frequently Asked Questions
Can I make the filo cases the day before?
Yes — bake the empty filo cases until golden, cool completely, and store in an airtight tin. Fill with mincemeat and warm briefly in the oven on the day of serving.
Can I use butter-flavoured cooking spray instead of melted butter?
You can but the flavour and the colour will both be less good. Melted butter gives the best result — both in terms of flavour and the golden colour of the finished pastry.
Can I use homemade mincemeat?
Yes — see the mince pies recipe on this site for guidance on flavouring shop-bought mincemeat. Homemade mincemeat gives the best flavour.
Can I add a nut topping?
Yes — a few flaked almonds or chopped pistachios pressed onto the mincemeat before baking give an attractive, nutty finish.
Why is my filo tearing when I press it into the tin?
The filo dried out before being pressed into the tin — it was not covered with the damp tea towel quickly enough. Keep every sheet covered at all times and work quickly with each one.
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