Few of us can resist the seasonal favourite mince pie. Our version is a fraction healthier than the traditional variety, and your own mincemeat is suprisingly easy to make. Your kitchen will smell wonderfully festive as you bake them - go on, give it a go!

Filo mince pies
Makes 12
Prep time 15 minutes
Cooking time 20 minutes

You will need:

For the mincemeat:
50g raisins
50g golden raisins
50g currants
50g sour cherries or glacé cherries
25g prunes, chopped
1 apple, grated
1 lemon, juice and zest
1 orange, juice and zest
1 tsp mixed spice
50ml maple syrup


And
50g coconut oil
3 sheets filo pastry - you can buy chilled or frozen, either will do.

Firstly, make the mincemeat. Place everything except 2tbsp of the coconut oil and the pastry in a pan and warm over a low heat. Cook gently for around 10 minutes then set aside so the fruit can plump up!

Preheat the oven to 180°C/gas mark 4.

• Place the filo landscape on to your work surface. Cut in to half top to bottom then each half in to half again. Then each strip, cut into 3.

• Melt the remaining coconut oil then brush each pastry square lightly. Put two squares on top of one another to make a star shape and the gently press in to a bun tin. Do this with 24 pieces making 12 pie cases.

• Divide the mincemeat into the pastry cases.

• Take the remaining 12 pieces of filo and scrumple them up and place on top of the mincemeat.

• Bake for 15-20 minutes until golden and crispy.

Using filo pastry instead of shortcrust or puff is a healthier choice, as you use coconut oil instead of butter. Glacé cherries are soaked in sugar syrup so sour cherries are a good alternative. Check your dried fruits for added fat and sugar.

Enjoy the taste off Christmas with a little less sugar and fat content!