Fruit Mince Pies

Recipe HELEN MARSHALL

MAKES 14 PIES

Pastry ingredients:

300g almond meal

2 eggs

30g refined coconut oil

4 tbsp rapadura or coconut sugar (optional – will make pastry more of a faff, I usually leave it out)

Zest of one orange

½ tsp vanilla extract

Mince ingredients:

200g dried mixed fruit

50g currants

50g apricots chopped

50g cranberries

Granny Smith apple, grated

Juice of 2 oranges about 130g

1 tsp mixed spice

¼ tsp nutmeg

1 tsp cinnamon

Mince Method:

Bring all the ingredients together in a bowl and mix well. Leave for 2 hours or overnight for the fruit to soak up all those spicy juices.

Pastry Method:

Measure all ingredients into the Thermomix bowl (or food processor or bring together by hand) and mix on speed 5 for 20 seconds.

Get 4 sheets of grease-proof paper or baking paper at approx 30cm long. Scrape the pastry out of the bowl and onto the baking paper. Knead together into a ball and then cut in half. Put half of the mixture between two of the baking paper sheets and half between the other two. Roll the pastry out (so the pastry is in between the baking paper sheets) so it’s about 2mm thick. Pop in the fridge to chill for 10 minutes or so, to make it easier to work with.

Once the pastry is cooled, peel off the top layer of baking paper and use a cutter (like an upside down glass) to cut out circles for the base of the pies. You can put them in special pie tins (like in my picture, 70mm diameter) or use a pie baking tray. If using a pie baking tray, grease with coconut oil. Add a heaped teaspoon of the mince mixture onto the pastry. Top with a pastry star or other shape.

Bake at 180°C for about 15 minutes or until nice and golden.

Enjoy, love Helen!

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