Well you can’t have Christmas without mince pies can you? So, imagine my delight when I found this healthier version last year. Happy, happy, happy!!
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| Prep Time | 45 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- For the pastry:
- 60 g vegan or goats butter plus extra for greasing
- 4 tbsp coconut palm sugar
- 1/2 tsp vanilla extract
- 85 g rice flour plus extra for dusting
- 50 g chickpea (gram) flour
- 60 g cornflour
- 1/4 tsp xanthan gum
- pinch of Himalayan pink salt
- 3 tsp water although I think this is a typo as I use more like 3 tbsp
- For the filling:
- 60 g unsweetened dried blueberries
- 100 g unsweetened dried cranberries
- 70 g sultanas
- finely grated zest of 1 orange
- juice of 1/2 orange
- finely grated zest of 1 lemon
- 1/2 tsp grated nutmeg
- 1 tsp ground cinnamon
Ingredients
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Instructions
- To make the pastry, cream together the butter, sugar and vanilla extract in a bowl.
- In a separate bowl, mix together the flours, xanthan gum and salt.
- Pour the flour mix into the butter mix, add the water and mix together with your fingers to form a dough.
- Knead the dough for a minute, then roll it into a ball, wrap it in cling-film and chill for 30 minutes.
- Meanwhile, put the ingredients for the filling into a food processor and pulse until you achieve a rough consistency.
- Preheat the oven to 170oC and grease a 12 hole muffin tin with butter.
- Dust a work surface and roll out the pastry to about 3mm thick.
- Stamp out 12 rounds with a pastry cutter, re-rolling the trimmings and cutting again.
- Fill each pie with 1tbsp of the 'mincemeat'.
- Roll the remaining pastry, cut out 12 shapes to form the pie lids and lay them over the filling.
- Bake for 10-15 minutes.
- Remove from the oven, leave to cool and transfer to a wire rack.
- Dust with some rice flour or agave powder.
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