Welcome in the New Year with these golden mincemeat and cheese twists, a delightful treat to share with family and friends as midnight approaches. Combining the rich, fruity warmth of mincemeat with tangy Cheddar, encased in crisp filo pastry, these New Year party snacks capture the joy of winter gatherings. Just a handful of simple ingredients and a few easy steps yield perfect nibbles for an evening together.
What is mincemeat
Mincemeat is a classic Christmas baking ingredient and an essential for festive holiday treats. Traditionally, mincemeat is a sweet and spiced blend of dried fruits, spices, sugar, and fat, often enhanced with a splash of brandy or rum for added flavour. While traditional mincemeat recipes included minced beef or venison as a method of preservation, modern mincemeat is typically meat-free, made instead with suet or vegetarian alternatives for richness. This flavourful filling is most commonly found in mince pies and other seasonal bakes, but it is also perfect for savoury New Year bites. Try our easy homemade mincemeat recipe to create memorable treats that the whole family will love.
How to make mincemeat and cheese twists
Ingredients
Makes 8
150g mincemeat
50g raisins
100g Cheddar, grated
50g unsalted butter, melted, plus extra for greasing
8 filo pastry sheets
Method
Preheat the oven to 200°C/180°C fan/gas mark 6. In a mixing bowl, combine the mincemeat and raisins with the grated cheese.
Grease a large, flat oven tin, then brush each filo pastry sheet with the melted butter and layer three of the sheets on top of each other twice. Cut each filo stack into four squares, then place a heaped tablespoon of the mincemeat mixture in the middle of each square. Roll the pastry around the filling into a tube, then slightly twist the pastry ends to create the shape of a sweet in its wrapper.
Transfer to the prepared tray, fold-side down. Brush with more butter and bake for 10-15 mins until golden. Allow to cool slightly, then serve.
Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe
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