Christmas wouldn’t be Christmas without mince pies and this recipe from the amazing food blogger Samantha Hadadi of Nourished Naturally has taken them to even greater heights. Simple to make and so much tastier than pre-bought ones from the shops, they’re the ideal addition to your Christmas menu and will go down a treat with your guests.
Ingredients (makes 12)
For the pastry –
2 cups spelt flour (or use 1 1/2 cups ground almonds, 1/2 cup brown rice flour for gluten-free)
8 tbsp butter (vegan, if necessary, or coconut oil – to make lower fat, you can sub half with splashes of almond milk)
1 tbsp maple syrup
1 tbsp coconut sugar
Zest one orange
Two JAZZ™ Apples, thinly sliced, to top
For the filling –
3 JAZZ™ Apples, cored and finely chopped
¾ cup raisins or mixed fruit
4 tbsp coconut sugar
3 tbsp orange juice
2 tbsp butter (vegan, if necessary, or coconut oil)
2 tbsp coconut milk
Zest one orange
1/3 tsp cinnamon
Handful walnuts, finely chopped
1/3 cup water (optional)
- Start by making your mincemeat. Place the ingredients into a saucepan and heat on a low to medium heat, stirring often, until everything is softened and fragrant (around 10-15 minutes). If necessary, add a splash of water to keep it nice and gooey. You want it thickened, but not dry!
- Taste, and adjust as needed, adding more spice if desired – for a more traditional taste, add in some grated nutmeg, a pinch of all spice and even a splash of brandy! Remove from the heat and set aside.
- Make your pastry by mixing the ingredients together in a bowl, then combining with your fingers until you achieve a crumbly pastry – add more butter if it’s too dry, or more flour if it’s too sticky. Bring together into a doughy ball, then wrap in clingfilm and place in the fridge for half an hour.
- Preheat your oven to 170C and grease a silicone muffin tin.
- Roll your pastry out between two sheets of baking paper until nicely thin, then use a cookie cutter to press out circles of dough, leaving plenty of dough for your mince pie tops (unless using the apples).
- Press each circle into the muffin tin, working it up the sides as needed. If using the gluten-free option, you may need to be patient and press the dough together with your fingers!
- Bake in the oven for 8-10 minutes, or until lightly golden.
- In the meantime, slice up your apples to top (I cut some into snowflakes), or cut up your remaining dough using festive cookie cutters.
- Spoon mincemeat into each of your mince pie bases, then top with either pastry or apples. Sprinkle with some cinnamon and a touch of coconut sugar (brush over a splash of milk of choice if topping with pastry), then place back in the oven to bake until golden and bubbling – around 10 minutes.
- Remove from the oven and allow to cool slightly before eating and enjoying!