Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Gently melt the butter in a small pan then set aside. In a mixing bowl, stir together the mincemeat, nuts, cinnamon and sugar.
2. Take a sheet of filo pastry and cut it in half to give 2 almost-squares. Brush one half sheet of pastry with melted butter and top with the second sheet half. Brush again with butter.
3. Spread a thin layer of the mincemeat mixture (about 185g) over the bottom half of the layered pastry. Roll the pastry up as tightly as you can into a long, rolled log. Repeat in the same way with the remaining filo sheets, butter and mincemeat mixture. Make sure to reserve some butter for the last step.
4. Cut each log into 4 smaller rolls. Place on 2 large baking trays lined with baking paper. Brush each roll lightly with butter and bake for 25-30 minutes until crisp and golden brown. If any of the filling spills out, you can push it back in with the back of a spoon. Transfer to a serving board to cool.
5. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Pipe or drizzle over the mincemeat baklava rolls and sprinkle with pistachios. Leave to set before serving.
   
   *Check your mincemeat is vegetarian, if required.

Serve with

Vanilla ice cream