Sunday, 7 December 2014

Innocent Mince Pies

I got fully into the Christmas spirit yesterday, tackling a load of Christmas shopping and making mince pies. I based the recipe on a post by the brilliant Little Green Spoon, who's recipes are always bookmarked for me to try out.


I didn't quite have all the ingredients, and will definitely invest in some vanilla for the next batch (as well as some festive pastry cutters!), but these little pies tasted lovely - definitely not a bad first attempt.

I used;

1 packet ground almonds
1 egg
2 tablespoons coconut oil
2 oranges
1/2 lemon
2 whole pieces nutmeg, grated
1 packet mixed dried fruit (sultanas, cranberries, raisins)
2 tablespoons cinnamon
4 table spoons Agave syrup

This made 9 mince pies.


First up, the crust:

Mix together your ground almonds, egg, coconut oil and 2x table spoons of agave syrup. My poor old blender couldn't quite cope with the stickiness of this mixture, so I ended up taking it out and hand mixing it.

Roll the dough into two balls and cover them in cling film. The original recipe suggests putting the dough in the fridge, but I opted for the freezer. 

Make the mince whilst this is chilling. 

Chop your oranges in half and squeeze the juice into a saucepan. Then, finely grate the remains of the orange until it hurts your arm too much to carry on. Do the same with the lemon and nutmeg. Heat it up and add in your cinnamon, dried fruit and 2x table spoons of agave syrup (and vanilla, if you have it). Remember to keep stirring!

Once it’s been cooking about half an hour take the dough out of the freezer.

Roll one out until you reach your desired base level. I went for quite a thick base, as I wasn't sure that a thin base could hold the mince.

If you've got a cupcake tray then line these with coconut oil. I used cupcake cases and greased them with a little coconut oil, which is why they look more like mince cakes than pies…


Use the rim of a cup or a pastry cutter to make circles, and place these in their cases. Use a tablespoon to dollop the mince filling on top the base.

Roll out your second dough ball to make the lids. Please be more creative than me on this bit..

(If your dough starts to crumble, just use your hands.)

Once all your lids are on, pop them in the oven at 180 degrees for 10 – 12 minutes.

Definitely best eaten warm; mulled wine mandatory.





SHARE:
© Frankie's Weekend. All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig