Crisp little bites with a soft spicy filling.
4 sheets phyllo pastry
300 g jar Safari fruit mincemeat
60 g butter or margarine, melted
125 ml (˝ cup) icing sugar
about 15 ml (1 Tbsp) lukewarm water
1. Pastry: Open sheets of phyllo pastry on a working surface. Work with one sheet at a time and close other sheets with a damp cloth. Cut each sheet of pastry into 6 strips, each about 7 x 30 cm.
2. Filling: Place about 15 ml (1 Tbsp) fruit mincemeat on one end of each strip and fold up into a triangle, like a samoosa. Place folded samoosa onto a second strip of pastry and fold again. When done, brush completed samoosa lightly with melted butter. Place onto greased baking trays.
3. Bake in a preheated oven at 200 °C for about 10 minutes until golden. Leave to cool.
4. Glacé icing: Sift icing sugar. Add enough water and mix to a smooth consistency. Drizzle over samoosas.
Omit glacé icing and just dust lightly with icing sugar.