Per serving (63g) Calories 197, Fat 5.5g, Saturates 0.6g, Sugars 25g, Salt 0.24g
Preheat oven to 180°C/350°F/Gas 4. Roll the marzipan into 14 small balls and set aside. Mix the chopped cranberries and almonds through the mincemeat.
Lay out the sheets of filo in a pile. Cut into quarters through all the sheets, so you have 56 equal squares. Cover the pastry with a damp piece of kitchen paper to stop it drying out.
Take four squares of pastry, brush each with the melted butter and layer them to create a star shape.
Place a generous spoonful of mincemeat into the centre of the pastry and top with a ball of marzipan.
Bring up the sides of the pastry around the filling to form money bag-shaped parcels and pinch together.
Brush the baking tray or muffin tin with melted butter and arrange the parcels on top. Bake in the oven for 20-25 minutes or until golden and crispy.
When they are cooked, dust with icing sugar and leave to cool for 10 minutes before serving.
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