Mince Pies

Mince Pies that are gluten free, dairy free and healthy – Impossible?  Can’t be done?  Well these beauties are our treat for the Christmas menu and we think they are a perfect end to Christmas Lunch.  Dried fruit in our diet is beneficial as it is high in fibre and anti-oxidants.  But remember these are a treat.

Makes 12 Mince Pies

For the Crust

400g ground almonds

6 tblspn of coconut oil

4 tblspn of water

20 medjool dates (pitted)

For the Mince Filling

2 pears

1 vanilla pod

100g raisins

100g sultanas

100g dried cranberries

Juice of 2 oranges

1 tbspn coconut oil

1 tspn cinnamon

1 tspn ginger

Instructions

  • Peel and core the pears, chop in to small chunks and place in a pan.
  • Slice the vanilla pod vertically and scrape out the seeds and place in the pan.
  • Add the remaining mince ingredients and stir well.  Then gently simmer for 15-20 minutes or until the pears are soft but keeping their shape.
  • Preheat the oven to 180 degrees Celsius.
  • Whilst the mince is cooking make the crust, place all the ingredients in to a food processor and mix till the dates are broken down and all the ingredients are mixed together well.
  • Sprinkle some flour on a flat surface and roll the mixture out so that’s it about 3-5mm thick.  Using a pastry cutter, cut out bases.
  • Grease muffin tins with a little coconut oil and carefully mould the base in to each tray, the remaining crust mix can be used for the tops – you can use a disc shape or star shape cutter 
  • Place the muffin tray in the oven and let the crusts bake for 8 mins.  Remove tin, by now your mince filling should be cooked too. Simply add 2 teaspoons of mixture per pie, then add the star or disc.  If you use a disc, ensure base and lid are crimped together so that the pies are sealed.
  • Return to over, and bake for a further 8 minutes.
  • Remove from oven and leave for 20 minutes to cool and finish setting.
  • We finish our mince pies with a light sprinkling of coconut flour, then pipe a little orange cream, (which is our cashew cream flavoured with orange juice) and a little orange zest.