Best Ever Mince Pies

All you need is

(makes 10/12 servings):

For The Crust

150g oats

100g ground almonds/almond flour

50g coconut flour (optional, you can just do 150g ground almond/almond flour or add extra 50g of oats instead)

1 tsp cinnamon

1 tsp vanilla extract

10 medjool dates, pitted (or use around twice as many regular dates - try to get softer ones)

3 tbsp coconut oil (melted)

A few tablespoons warm water as needed

For The Filling

2 apples - chopped into small chunks

150g sultanas

100g dried black currant

1 orange zest

1 tsp cinnamon

2 tbsp fresh ginger grated

1/2 tsp ground nutmeg

3/4 cup apple or orange juice or mixed

1 tbsp coconut oil

1 tsp vanilla

100g of almond flakes (optional but very recommended)

Here’s what you do:

Start by making the mince. Combine all ingredients in a pan and mix. 

Simmer over a low heat until apples are soft - about 35 mins. Stir regularly.

Pre-heat the oven to 180 C and grease 1 or 2 muffin trays (to fit 10-12 mince pies) with coconut oil, put aside.

Place all dry crust ingredients (oats, almond and coconut flour, cinnamon) in a food processor and blend until oats are finely ground, add remaining ingredients (vanilla extract, dates, coconut oil) mix until all starts to come together as a dough.  If it's too dry and your food processor starts to struggle, add a little warm water, a tablespoon at a time.  Once it starts to looks like a dough, take it out and start to work it with your hands. It should be a bit sticky and easily pliable. 

Lightly flour a clean surface and roll out dough to about 1/2 cm thick. Do not forget your mince on the stove, stir it occasionally :).

Use a cookie cutter or a glass (if you don't have one) larger than the size of your muffin pan holes and cut out circles. Push them into the muffin pan holes and carefully shape them so they have enough depth to fill with mince. If there are any tears, just patch them up.

Cut out your pie toppings (if using any) at the same time so you know if you have extra dough to make more pies.

Fill each pie case with mince (don’t over-fill), place your pre-cut topper on the top of the mince or alternatively, though not traditionally but super deliciously add almond flakes on the top instead of the toppers. Or do both, like I did :).

Place the trays in preheated oven and bake it for 20-25 minutes or until the top and almonds starts to brown.

Leave to cool for 10-20 minutes as they will be too soft to remove from tray straight away.

Merry Xmas! Enjoy!

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