225g/8oz luxury vegetarian mincemeat
55g/2oz fresh cranberries
1 large orange
1-2 tbsp brandy (optional)
4 sheets filo pastry
25g/1oz butter or vegan margarine
icing sugar for dusting
Preheat the oven to 200C/400F/Gas6.
Put the mincemeat into a bowl with the cranberries. Zest the orange and add to the bowl, then segment the orange, chop and add with any juice. Mix well. Stir in the brandy, if using and leave the mixture to marinade for 30 minutes.
Melt the butter or vegan margarine in a small saucepan.
Take one sheet of filo pastry at a time and spread it on the work top. Brush with the melted fat, cover with another sheet of pastry, brush this and continue layering until all the sheets are used.
Place the filling at one narrow end of the roll up, folding as you go. (You can prepare this recipe to this stage, cover it with foil and refrigerate until ready to cook).
Place on a greased baking sheet, brush with more butter or vegan margarine and make a couple of cuts in the top.
Bake in the pre-heated oven for about 20 minutes until the pastry is golden. Dust the strudel with icing sugar and serve hot with custard, cream or soya cream.
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