A scrumptious recipe by professional chef and experienced food writer, Emma Lewis, using Canderel instead of sugar.
Try this new take on classic mince pies at your Christmas party this year. Guests will love them with a glass of mulled wine, or try serving with a scoop of vanilla ice-cream for a festive pudding.
75g low-fat margarine spread; three Granny Smith apples, peeled and finely chopped; three tablespoons of granular Canderel; 50g currants; 50g raisins; half a teaspoon of ground cinnamon; 4 x 50 x 24cm sheets filo pastry.
Heat a little of the margarine in a large, non-stick frying pan. Add the apple pieces and cook for five minutes until softened and lightly browned, adding a little water if you need to. Stir in the Canderel, currants, raisins and cinnamon and cook for a further two minutes. Set aside to cool.
Heat the oven to 200C/gas 6. Melt the remaining margarine. Unwrap the filo pastry and loosely cover with some damp kitchen paper to prevent it from drying out. Cut one sheet into quarters. Brush all over with the melted margarine.
Spoon a little of the mince meat, about 1cm thick, along the longest edge then roll up and place on a baking sheet. Repeat for the remaining filo sheets and mixture. Brush over with any remaining margarine. Bake for 20 minutes until the pastry is golden and crisp.