Kate's Healthy Mince Pies

MINCE MEAT INGREDIENTS

2 apples - diced

1 cup of sultanas (160gms)

1 cup of raisins (160gms)

1/4 cup of blanched almonds (20gms)

1/4 cup of hazelnuts - cut into chunks (40gms)

1/2 cup dried almonds or figs or dates (or combo) (70gms)

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 (add a little brandy if you like)

PASTRY INGREDIENTS

2 cups spelt flour (or 1 cup ground almonds and 1 cup rice flour)

1/2 cup (125 ml) oat milk [or rice milk for a sweeter pastry]

110gms Vegan margarine. (or Biona coconut spread)

4tbsp agave or maple syrup

METHOD

Combine all ingredients for the mince meat in a pan and add 1/2 the water. Cover and leave to simmer for 30-45 mins.

Add more water as necessary to keep the consistency gooey and lovely.

Whilst your mince meat cooks you can prepare the pastry.

Preheat oven to 180 degrees 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 a dough.

Coat the side with flour and roll out half the mixture thinly. Depending on your cookie cutter size , you should make 12-14 mince pie bases. Place basis in muffin tins (grease beforehand).

Once the mincemeat has slightly cooled, place 1-2tbsp of the mixture in each.

Roll out the rest of the dough mixture and make your star tops. Use a brush of water to help stick the sides. 

Poke 2 small holes in the top and cook for 15 - 20 mins or until slightly brown.