When it comes to festive foods I don’t think anything is more synonymous with Christmas than the classic mince pie. However unluckily for me there’s nothing about the classic mince pie that I would be able to eat….
So obviously I make my own.
Now these are not some random ingredient laden version. They are also not a faint aroma of a mice pie-esque style tart that’s actually not really anything like it . No these my friends are 100%, all bang for your buck, totally natural, homemade mince pies bursting with spiced flavours & all the heady delight of the ones you would have had before, just with a few clever tweaks.
Makes 12-16 depending on the tin you choose to use
170g ground almonds
105g tapioca/cassava flour
Pinch of salt
2 tablespoons honey (for sugar free substitute orange juice, just be aware that your pastry go as golden when baking)
120g melted coconut oil
1 large egg
1 cup homemade mincemeat (see my this post for this recipe)
- Add all your ingredients bar the mincemeat to a food processor, pulse until you have a smooth, uniform dough. Transfer to a bowl & chill in the fridge for at least 30 minutes.
- Preheat your oven to 175C.
- Pinch off 1/2 tablespoon sized pieces of the dough & free form the bottom layers (you want them about 2mm thick), add a teaspoon of mincemeat to each then make little lids, you don’t need to seal them completely.
- Bake for 8-10 minutes keeping an eye that they don’t catch towards the end. Leave to firm up in the tin for 2 minutes then lift out onto a wire rack to cool.
- Eat within 3-4 days or freeze for up to 3 months. They are delicious at room temperature but even better popped into a hot oven for a couple of minutes just to warm through.