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Deep-fried Ice-cream and Mincemeat Parcels

250g pack of filo pastry, each sheet about 30x45cm
400g finest-quality mincemeat
500ml vanilla icecream
oil for deep-frying
golden icing sugar for dusting

You will need only 12 sheets of the filo. Place them in front of
you on a clean, dry work surface or chopping board. The longer
side should face you. Fold the first sheet in half, right over
left, so that you are working with a double thickness. Turn the
sheet of pastry clockwise so that the open edges are away from you,
the folded edge nearest. Put a generous heaped tablespoon of
mincemeat in the centre of the pastry, followed by a scoop of
vanilla ice-cream.

Take the long, folded edge nearest to you and place it over the
ice-cream and mincemeat. Then fold in the right-hand side to the
centre to overlap the other side, followed by the left-hand side.
Then turn the parcel over and away from you so that the pastry
enclosed the filling completely. Place on a metal tray and rush
to the freezer. Continue with the remaining pastry. Freeze for
at least 2 hours (don't try to hurry the process) so that the
ice-cream is really firm by the time you want to fry each parcel.

Heat the oil in a deep-fat fryer to 195C. Lower the parcels, two
at a time, in the frying basket. Each parcel will take 2 1/2
minutes to cook. The pastry should be pale gold.

Drain on kitchen paper and pat the parcels gently to get rid of
any excess oil. Dust with sifted icing sugar and eat straight
away, whilst the pastry is still hot and crisp and the ice-cream
is still cold.


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