I think we all know that traditional mince pies are mini sugar bombs of deliciousness. In order to make these festive treats better for you, I’ve created my own version, free from any refined sugars, grains, dairy and gluten.
Makes 20 mince pies
1 jar my Merry Mincemeat
400g ground almonds
1/2tsp bicarbonate of soda
5tbsp coconut oil, melted (I do this in a saucepan)
1tsp vanilla extract
2tbsp maple syrup
1.) Preheat the oven to 200°C (180°C fan) and line a cupcake tray with paper cupcake cases. Mix all of the ingredients together in a large mixing bowl and lightly dust a surface with some more ground almonds. Leave the dough in the fridge for 15 minutes to chill and harden slightly.
2.) Remove the dough from the fridge and set aside ¼ of the dough. Roll out rest of the dough until it’s about 1/2 cm thick. Use a circular cookie cutter that is a little larger than the base of each cupcake case- you want it a little bigger so that you can have a crust.
3.) Place each disc into each cupcake case and gently press the dough upwards around the sides of the case to mould a crust.
4.) Roll out the remaining 1/4 of the dough and use a much smaller cookie cutter of your choice (I’ve used hearts, but shapes such as stars look great too!) to cut out the pastry shape for topping. Set these aside.
5.) Bake the empty pastry cups in the oven for 5 minutes. Then remove them and use a spoon to fill each cup with the mincemeat. Top each mince pies with the pastry shape and gently make sure its edges are touching the crust so it won’t just come off easily.
6.) Return to the oven for another 12 minutes until golden. When you have removed them from the oven, leave them to sit in their cases for another 10 minutes- if you’re impatient they’ll just fall apart!
7.) Transfer to a wire cooling rack and leave to cool. Store in an airtight container. Enjoy!