Mince pies are odd things. You wouldnt be alone if you believed they actually had mince in them! The mincemeat is actually diced dried fruits and peels mixed with spices and often some brandy.
This a lighter take on the classic. Why add sugar to dried fruit when it is already very sweet?! The filling is very simple and tastes like christmas in a bowl! I chose to make a gluten free oat crust which is very lightly sweetened with maple syrup. Its a bit fiddly but has a lovely crisp texture and doesnt feel like a stodgy lump as many pastries do!
If the pastry is a bit too faffy you can easily use ready made shortcrust pastry or follow this recipe for a simpler non-gluten free option.
makes 12 tarts with a bit of filling to spare. Keep in a jar in the fridge and try as a decadent festive porridge topping!
200g dried fruits (I used apricot, fig and cranberries but really any dried fruit would work)
50g nuts (almond, apricot, brazil, pecans, walnuts etc.)
1 tsp cinnamon
1 tsp ground mixed spice
1 tsp grated fresh ginger
zest and juice of 1 orange
1 small pear, chopped very finely or grated
1 small apple, chopped very finely or grated
1 tbsp ground flax seeds
optional: 2 tbsp chcoclate chips
note: pastry is rather crumbly but very nice and crispy!
180g jumbo oats (certified gluten free if necessary)
20g dessicated coconut
4 tbsp oil (rapeseed, sunflower or neutral tasting olive oil)
4 tbsp cold water, more as needed
3 tbsp maple syrup
1 tsp cinnamon
pinch of sea salt
Place a heaped tbsp of filling into each case then top with a star. Bake for 25 minutes or until lightly browned. Leave to cool in the muffin trays before carefully loosening each pie with a knife and sliding out on to a plate or into your mouth. Up to you. Heat them up in the oven again before serving if you like, for extra crunch. Dust with icing sugar for extra festive cheer.
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