To end my Christmas recipes on the ultimate high, it had to be mince pies.
Vegan, gluten free, Ekadashi friendly pies.
A light pastry filled with all that Christmas goodness. The fruit, the spices and the perfect bite.
20 mins
30 mins
12
Ingredients
Filling:
125g Raisins
125g Sultanas
125g Cranberries
75g Mixed Peel
25g Coconut Oil
75g Coconut Sugar
1 Cooking Apple
1 Orange Zest and Juice
1 Tsp Mixed Spice
½ Tsp Ground Cinnamon
½ Tsp Ground Ginger
Pastry:
170g Almond Flour
70g Gluten Free Flour
60g Tapioca Flour
4 Tbsp Coconut Sugar
6-7 Tbsp Water
1 Tbsp Icing Sugar (for dusting)
Method
Pastry: (I used VB Ekadashi Flour)
1. Preheat the oven at 180°C.
2. Mix all the dry ingredients and add 4 tbsp of water. Keep adding water 1 tbsp at a time until the dough comes together to a soft rollable consistency.
3. In between two sheets of greaseproof paper roll, from the middle out.
4. Cut out small circles, just wider than your mini pastry tray.
5. Place into each slot and press the sides.
6. Using baking beans, place in the oven for 10-15 mins.
7. With the remaining dough cut out smaller shapes of your choice for the top of the pie. And bake for 5-10 mins (depending on the size).
Filling:
1. Mix together all the ingredients and place over a low flame for 10-15 mins. The aroma should cover your kitchen and smell like Christmas in a bowl.
2. Once its cooled fill the pastry and dust with powdered sugar.
