It’s almost december and I’m getting so festive! Spending evenings watching Elf, eating mince pies and sipping cinnamon spiced hot chocolate is a little over the top for November I know – but It’s been so fun and really delicious!
The most classic christmas treat are mince pies, and are my favourite too! I made this recipe last year for my sisters amazing health magazine and activewear store Hip & Healthy, it was such a success I had to share it with you all too! The filling is so yummy, and I always end up making far too much and eating it by the spoonful for days to come! There is two ways to make the pastry; with spelt flour, which does contain gluten but very small amounts (an ingredient my body actually feels really good on) However if you can’t tolerate even the tiniest amount I use a mixture of brown rice flour and ground almonds! Either way it’s absolutely delicious! I’ve been a little fluey the last few days and have really enjoyed the warming spiced flavours each mouthful of these mince pies give you. I hope you guys will love them as much as I do, they really are a treat. Better yet, you can freeze them too – making it even easier to always have a batch on hand over the christmas season.
- 2 gala apples, diced into very small pieces
- 1 cup (160 grams) Raisins
- 1 cup (160grams) Sultanas
- 1/4 cup (20 grams) blanched almonds
- 1/4 cup (40 grams) hazelnuts
- 1/2 cup (70 grams) dried apricot, diced
- 1 tbsp ground flaxseed, optional
- Juice and Zest of 1/2 an orange
- Zest of 1/2 a lemon
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1/2 tbsp Vanilla extract
- 1 cup water
THE PASTRY INGREDIENTS:
- 2 cups spelt flour – (you can also try 1 cup ground almonds = 1 cup brown rice flour)
- 1/2 cup (125ml) Oat milk (use Rice Milk for a sweeter taste)
- 110g Vegan Margarine (I use Biona, coconut spread)
- 4 tbs agave/maple syrup
Combine all the ingredients for the mince meat in a pan, add 1/2 of the water, cover and leave to simmer for 30-45 minutes. Add more water as necessary to keep the consistency gooey (and lovely). Whilst your mincemeat cooks you can prepare the pastry. Preheat the oven to 180 celsius. Sieve the flour into a mixing bowl, then add the butter and stir until it forms a breadcrumb like texture. Slowly stir in the milk and agave until it forms into a dough. Coat the side with flour and roll out half the mixture thinly. Depending on your cookie cutter (if you don’t have any of these you can use the rim of one of your wine glasses) size you should make 12-14 mince pie bases. Place bases in muffin tins (grease beforehand). Once the mincemeat has slightly cooled place 1-2 tbsp of the mixture in each. Roll out the rest of the dough mixture and make your tops. Use a brush of water to help stick the sides together. Poke two small holes in the top, and place in the oven to cook for 15-20 minutes (or until slightly brown). Serve straight away or reheat later.