Mince pies sw

1. Method
Preheat the oven to 200C/400F/Gas 6. Lay the filo pastry sheets on top of each other and cut in half. Place the halved sheets on top of each other again, so you have 4 layers of pastry, and cut into 6 equal portions. You should now have 24 pieces of filo.
Brush 12 of the filo pieces with egg and lay in the base of each of 12 non stick patty tins, egg side up.
Brush the remaining sheets and lie on top at a slightly different angle. Scrunch up the sides to form each into a case. Set aside.
Peel, core and finely chop or coarsely grate the cooking apple and place in a bowl. Grate the orange rind and mix half of it into the apple along with the mincemeat. Pile a spoonful into each case and bake for 8-10 minutes until crisp and golden. Carefully transfer to a wire rack.
Meanwhile, sift the icing sugar into a bowl. Squeeze the juice from the orange, add 1-2 tsp to the icing sugar and mix into a soft consistency. Drizzle over each mince pie while still warm, sprinkle with the remaining orange zest and serve.

2. Note: although you can't make these pies in advance, you can prepare them up to 24 hours before serving. Simply make the pastry cases and the filling, adding a teaspoon of lemon juice to the mixture to prevent the apple from browning, cover and chill separately in the fridge until you're ready to cook them.