Preheat oven to 180°C (Gas Mark 4, 350°F). 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 4 squares of pastry, brush each with the melted butter and layer them up 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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