To finish off our healthy Christmas treats recipes, we’re giving you a classic: Rustic Mince Pies! This recipe makes 7-9 pies, and they’re absolutely delicious. And what’s better – the recipe can easily be made vegan as well! Simply check out the * marks next to the ingredients for vegan alternatives!
- Makes 7-9 pies
- Can be made vegan
For the Crust:
- 300g of Ground Almonds
- 130g oat flour
- 2 Tablespoons of Honey / *Maple syrup
- 3 Tablespoons of Coconut Oil
- 1 Egg / *Chia egg
- Pinch of Coarse Salt
For the Mince Meat:
- 2 Oranges
- 1 Tablespoon of Honey / *Maple Syrup
- 1 Apple
- 2 Cups of mixed fruit (300g) – raisins, sultanas, currants
- 1/2 Cup of Dried Cranberries (75g)
- 100ml of Water
- 1 Teaspoon of Ceylon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon of fresh Ginger
- 1 Teaspoon of Vanilla
- 50ml of Disaronno, rum, port, brandy (if desired)
- Start with your crust. Add all of the crust ingredients to your food processor and blitz until everything is mixed in evenly and you have a crumbly dough mixture. Make sure it’s not sticky by adding more flour or, if too dry, adding more water and gentle kneading it together.
- Use your hands to squish the dough into two balls and wrap them each in cling film. Pop them in the fridge for half an hour. While they’re chilling, make your mincemeat.
- Start by zesting and juicing the oranges, then add both to a pot on medium heat with the honey.
- Peel your apple and slice it into thin strips, then add it to the pot.
- Add in the vanilla, cinnamon, ginger and nutmeg and give it a stir. Then add the cranberries, sultanas, raisins and water and mix it all around. Turn the heat down to low and leave it to simmer, with the lid on, for about 30-40 minutes, stirring regularly. For a boozy version – add 50ml of Disaronno, rum, port towards the end – 5-10 minutes left.
- Grease your cupcake tin with coconut oil. When the dough is done chilling, take your dough balls out one at a time and roll it out until it’s about 1 centimetre thick (it doesn’t matter if the edges crack or crumble, just press and roll it more as you go!). Use a pastry cutter or the rim of a glass to cut out circles and then press them gently into your tin.
- Fill each one with about 1-1.5 tablespoons of mincemeat.
- Then use the remaining dough to make your lids. You can use whatever shape you like. I opted for stars.
- Bake at 180ºC for about 20-25 minutes.
- Cool for 40 minutes before trying to remove them from the tin.
- Best served warm. If they’ve cooled completely, pop them back in the oven to
warm through before serving.
- P.S. Sprinkle them with a dusting of icing sugar.
And there you go, a delicious and simple rustic mince pie recipe! Enjoy!