Matildas Paleo Christmas Mince Pies
Sometimes baking healthy versions of classics doesn't work - but in this case it totally did. Brian and I are pretty proud of our Paleo Christmas mince pies. Recipe below if you want to have a dabble.
- 300g almond meal
- 2 eggs
- 30g refined coconut Oil
- 4 tablespoons of coconut sugar
- Zest of one orange
- Splash of vanilla extract
- Mince Ingredients:
- 200g dried mixed fruit
- 50g currants
- 50g apricots
- 50g cranberries
- Granny smith apple grated
- Juice of 2 oranges
- 1 teaspoon of mixed spice
- ¼ teaspoon nutmeg
- 1 teaspoon of cinnamon
Bring all the ingredients together in a bowl and mix well. Leave for 2 hours or overnight for the fruit to soak up all those spicy juices.
Measure all ingredients into the Thermomix bowl (or food processor or bring together by hand) and mix speed 5 for 20 seconds.
Get 4 sheets of grease proof paper or baking paper at approx. 30cm long
Scrape the pastry out of the bowl and onto the baking paper. Knead together into a ball and then cut in half. Put half of the mixture between two of the baking paper sheets and half between the other two. Roll the pastry out (so the pastry is in between the baking paper sheets) so its about 2mm thick. Pop in the fridge to chill for 10 mins or so, to make it easier to work with.
Once the pastry is cooled, peel off the top layer of baking paper and use a cutter (like an upside down glass) to cut out circles for the base of the pies.
You can put them in special pie tins (like in my picture 70mm diameter) or use a pie baking tray. If using a pie baking tray grease with coconut oil.
Add a heaped teaspoon of the mince mixture onto the pastry. Top with a pastry star or other shape.
Bake at 180 degrees for about 15 minutes or until nice and golden.