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Fruit Mince Pies
What's great about it
OK, here they are! My purely delicious fruit mince pies recipe. I've tried to cover most bases such as gluten, wheat and dairy free which is why I've given you a few pastry options. My favourite pastry to make these lovely pies is the oatmeal shortcrust. It has a lovely crunch and wholesome sense of purity which I love. They last for days (up to 1 week) and they are perfect to complement your nutritious Christmas feast.
Ingredients
Enough for 10 pies
Oatmeal short crust
1 ½ cups (175 g / 6 oz) rolled oats
½ cup (40 g / 1 ½ oz) desiccated coconut
½ cup (60 g / 2 ¼ oz) almond meal
2 ½ tablespoons macadamia nut oil, olive oil or cold pressed coconut oil
2 tablespoons raw honey, organic maple syrup or rice syrup
1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
1 tablespoon water to mix if needed to form a dough
200 g (7 oz) fruit mince pie filling
Almond short crust
2 ½ cups (250g/ 8 ¾ oz) almond meal
2 tablespoons honey, organic maple syrup or rice syrup
30 ml / 2 tablespoons, macadamia or light olive oil, almond oil, melted butter or cold pressed coconut oil
1 organic egg
1 teaspoon vanilla bean paste or 2 teaspoons of vanilla extract
200 g (7 oz) fruit mince pie filling
Wholemeal spelt short crust
160 g (5 ½ oz / 1 ¼cups) wholemeal spelt flour
120 g unsalted butter, chilled
Pinch of sea salt
1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
2 tablespoons your choice raw sugar or rapadura
1 - 2 tablespoons of water to mix if needed
220 g (7 oz) fruit mince pie filling
Method
Oatmeal short crust
- Combine oats, coconut and almond meal into a food processor or large bowl.
- Add the oil, honey and vanilla.
- Turn on the food processor and mix well for about 30 seconds or until combined. Alternatively, mix by hand until you form a soft dough.
- Add the water and process again. The addition of water will help the cookie mixture stick together.
- Roll out between 2 sheets of baking paper and cut into circles, large enough to cover the base and sides of your tart shells.
- Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
- Fill lined tart shells with 1 tablespoon of the fruit mince.
- Roll out rest of the pastry and cut out in the shape of stars.
- Arrange stars over the top of the mince pies.
- Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
- Cool completely before eating and enjoy.
Almond short crust
- Combine almond meal, honey, oil, vanilla and egg into a large bowl.
- Mix by hand until you form a soft dough.
- Add a splash of water if needed to form into a soft dough.
- Roll out carefully between 2 sheets of baking paper and cut into circles, large enough to cover the base and sides of your tart shells.
- Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
- Fill lined tart shells with 1 tbsp of the fruit mince.
- Roll out rest of the pastry and cut out in the shape of stars.
- Arrange stars over the top of the mince pies.
- Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
- Cool completely before turning out of the tin.
Wholemeal spelt short crust
- Combine flour, raw sugar + sea salt into a large bowl.
- Grate the butter into the flour mixture.
- Rub butter in carefully with your fingertips until your mixture looks crumbly.
- Add vanilla and a splash of water then mix into a soft dough.
- Rest for 1 hour in the fridge.
- Roll out carefully between 2 sheets of baking paper and cut into circles, large enough to cover the base and sides of your tart shells.
- Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of flour to prevent sticking.
- Fill lined tart shells with 1 tbsp of the fruit mince.
- Roll out rest of the pastry and cut out in the shape of stars.
- Arrange stars over the top of the mince pies. Sprinkle stars with a little raw sugar.
- Bake in a moderate 180 C (350 F) oven for 30 minutes or until golden.
- Cool completely before turning out of the tin.