For the pastry:

• Lay out 5 x single strips of filo pastry onto the work surface and lightly brush with the egg wash
• Take 1 teaspoon of the mince meat (approx. 12gm ) and place at the bottom of the strip
• Fold over the filo and roll to make a parcel
• Place the parcels onto greaseproof paper on a tray to prevent them from sticking
• Repeat this process until you have used up the mix
• At this stage you can either freeze until required or deep fry at 180 C for 30 seconds until golden brown then place on a paper towel to drain
• Dust with icing sugar and serve warm with a white chocolate and brandy dipping sauce (see recipe)

(If you do not have a fryer, just bake them in a pre heated oven at 180 C for 7-8 minutes)

For the mincemeat:

• Except for the brandy, combine all the ingredients into a mixing bowl and leave for 12 hours
• Pre-heat oven to 120 C. Place into an ovenware dish, cover with foil and cook for three hours
• Allow to cool, before placing into sterilised jars and sealing.
• Use as and when required

(NB: If sealed and stored correctly in a cool dark place your mincemeat will both last indefinitely as well as improving in flavour while being stored.)

For the white chocolate & brandy dipping sauce:

• Heat milk and cream
• Mix yolks, sugar and essence together
• Pour the liquid over the egg mix and combine
• Add the white chocolate to the mixture and cook over a Bain Marie, stirring regularly until it coats the back of the spoon
• Place into dipping pots and serve with the warm mince meat strudels