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Cut the filo pastry into rectangles of 10cm x 8cm.
Lay one sheet on a lightly floured board and brush with melted butter, then add another layer and brush again with butter.
Next, using a piping bag, add the mincemeat. Pipe a line of mincemeat down one side but leave a space either end of the pastry. So the line should be about 6 cm long on the side that is 10cm long.
Roll up the pastry like a tube. Twist the ends to form the cracker shape.
Brush with melted butter and place on a baking tray. Bake for 12 - 15 minutes in a moderate oven until brown.
Serve on plates and dust with icing sugar. Make a dip of half-whipped cream and brandy.
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