It’s the time of the year when my mince pie production ramps up! They do not take that long to make & you can get as creative as you like. This recipe makes around 12 mince pies depending on how thick your crust is and all ingredients are gluten free. Plus they taste just like Christmas to get you in the spirit!
Ingredients mince filling:
- 300g mixed dried fruit (I used mixed berries and add dried chopped figs, dates & plums)
- 2-3 apples cut into chunks (I have a bag of frozen apples ready)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ground or fresh ginger
- 1/4 tsp nutmeg
- Juice from 2 oranges and peel from one (save the peel from the other orange to add into the crust)
Ingredients shortcrust base
- 1/5 cup gluten free oats
- 1/2 cup ground almonds
- 1/2 cup desiccated coconut
- 2.5 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Orange zest from one orange
- 3 dates
- pinch of Himalayan salt
- 2-3 tbsp water
- 1 tbsp psyllium husks (optional)
- First put your mince ingredients into a medium pot, bring it to the boil, cover and simmer for 30 minutes. Stir ocassionally and add water or more juice if it starts to stick to the bottom. It should be sticky and not watery.
- Whilst your mince is cooking start preparing the base
- Put oats, coconut, almond meal, psyllium husks, orange zest and dates into a high speed blender
- Blend for 30 seconds until dates are well mixed in
- Add coconut oil, maple syrup & vanilla and blend for another 30 seconds until combined. Alternatively you can mix it by hand.
- Add water and mix again. There should be enough water in the pastry so it sticks together into a ball.
7. Roll out the dough on a flat surface or on a baking sheet and cut out enough circles. Make sure the diameter of the circles are slightly bigger than the tart shells. I used a muffin tray.
8. Coat your tray lightly in coconut oil
9. Cut your shapes out. Make sure you use any space left in your rolled out dough. Where there isn’t enough space for a circle use a star shape etc. If you want to have full covers on the top then select smaller circle as close to the diameter of the pie as possible. Leftover dough can be mixed and rolled out again until you run out of the dough.
10. Fill your tart shells with the dough on the bottom, then add your mince filling. The filling should be packed tight to remove any empty space.
11. Add your shapes on the top, I used a combination of small and large stars and circle with a cut out star.
12. Place the tray in the oven set to 160 C and bake for 30 minutes. Enjoy hot or cold.