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Deep-Fried Mincemeat and Ice-Cream Parcels

Ingredients

To make 12 parcels

1 (400g) packet authentic
Greek filo pastry (defrosted)
about 400g mincemeat,
preferably home-made
about 500ml top-quality
vanilla ice-cream
a little caster sugar

You will need:

a deep-fat fryer, or a large wok
or saucepan half-filled
with groundnut oil;
an oiled baking sheet

Method

Preheat the oil in the deep-fat fryer to 190C; place the wok or pan over a moderate-to-high heat.

Put the baking sheet in the freezer. Unfold the sheets of pastry, then immediately cover them with a clean damp tea towel so they don't dry out. Cut out (about) 30cm squares as you need them, bearing in mind that in this recipe speed is more important than precision.

Place a square of filo on the work surface. Spoon 1 tablespoon of mincemeat about 5cm in from the front right-hand corner, then dollop a tablespoon of ice-cream on top. Starting from the same corner, roll the pastry over twice, working away from you. Now fold in the right-hand flap and roll again; fold in the left-hand flap and roll again. The packet should now look like an open envelope. Dab a spot of ice-cream on to the point of the triangular flap, and continue rolling until the parcel is sealed. As you complete the parcels transfer them to the baking sheet in the freezer.

Fry the parcels for about 2 minutes in the preheated oil, turning them halfway through. When they are golden-brown, remove the parcels from the oil and leave them to drain on a pad of kitchen paper. Serve immediately with a little caster sugar sprinkled on top.

This recipe can be found in The Really Helpful Cookbook by Ruth Watson (Ebury Press, ISBN: 0-091-88538-8, 14.99)
 
 
 
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