8 sheets phyllo pastry, defrosted
Melted butter
Mincemeat
Quartered glacé cherries
1 small egg white
Icing sugar for dusting

Preheat the oven to 200˚C. Unroll the pastry, work with one sheet at a time and keep the rest covered with a damp cloth. Brush a sheet of pastry with melted butter and cut it into six-centimetre squares.

Stack three squares together, placing each one at a slight angle, and tuck them into 12-hole mini muffin tins. Repeat with three more sheets of pastry. Fill them with a teaspoon of mincemeat, top with the cherries and bake for about 15 minutes, then cool.

For the samosas, lay one sheet on the work surface and brush with butter. Cut the pastry widthways into six-centimetre strips. Put a teaspoon of mincement on the side of one end and flip the other side of the pastry up and over to make a small triangle. Fold it over and over again along the length of the strip until you end up with a little triangular packet. Seal the end with a dab of egg white and put it on a lightly oiled baking sheet, seam side down. Repeat with the rest of the pastry. Bake for about 15 minutes until brown and crisp. Cool on a wire rack.

Reheat in a warm oven when ready to serve and dust with icing sugar.