Heat the oven to 200C/180C fan/gas 6. First, make the mincemeat. Tip all of the ingredients into a large saucepan and cook over a low-medium heat for 10 mins, stirring frequently until sticky and combined. Remove from the heat and set aside.

Lightly brush the holes of a 12-hole muffin tin with melted butter. Cut the filo sheets into quarters to make small squares, then use one square each to line the holes. Brush with more butter, then top with a second filo square, turning it to form a cross shape. Fill each pastry case with a heaped tablespoon of mincemeat, then loosely fold the overhanging filo towards the middles.

Shred any leftover filo into small, thin strips and top each pie with filo nests. Brush the exposed pastry with melted butter, then bake for 25 mins until golden brown. Leave to cool completely in the tin, then dust with icing sugar before serving.