Mince Crackers

Ingredients

14oz packet filo pastry

Melted butter

8oz mince meat

Icing sugar to dust

Method

Defrost pastry then unwrap carefully, open out pastry sheets and cover with a damp cloth (to stop drying out) Lay 2 sheets of pastry on worktop, cut each to make 4 squares. Brush squares with a little melted butter. Place 4 squares directly on top of each other. Spoon mince meat into centre of pastry and roll up edges. Press to make a cracker chap and snip pastry ends with scissors. When baked ,tie each end with a thin ribbon for a decorative effect.