My Mini Santamosas are smaller versions of those I created for The Mince Pie Project back in December. A twist on the traditional mince pie, using an Indian Samosa as opposed to the British sweet pie as my inspiration. Mincemeat, together with mango chutney and desiccated coconut makes up the filling which is engulfed around sheets of filo pastry brushed with cardamon infused melted ghee, as opposed to butter. Once baked and dusted with icing sugar they are delicious served with brandy cream in place of raita which adds a creamy and cooling finish to the festive snack. Displayed in abstract triangular patterns or turned into Christmas tree pyramids, the possibilities like the mince pies in the project can be played with endlessly.