It’s definitely Christmas when the first pies come out of the oven. And my kids are so bonkers about them that I’m normally making them straight through till New Year.
I could eat these all day. All year. Seems mean to reserve them for Christmas when they taste this good. This is fuss free pastry in a magi mix and mince meat without the headache that tastes fresh as anything.
And my kids all go mad for them – ‘Pies’ was my youngest’s first word last year after so many batches were galloped through.
These have a really fresh, fruity taste, lots of goodness and none of the bags of sugar and fillers that lots do.
This tin of all sizes and shapes has the perfect heart and star cutters to make them extra special:
- 1 Cup Plain (GF) flour
- ¾ Cup ground almonds
- 125g (1/2 pack or 1 Cup) unsalted butter
- 1 Orange zest and juice
- Pinch sea salt
- 1 320g Jar of good (or homemade) mincemeat This is a rare one that has no added sugar: Meridian Organic Mince Pie Filling 320g (Pack of 3)
- 1 Orange zest
- 1 Apple
- 3 tbsp flaked almonds
- 1 tbsp cranberries
I love this one: Doves Farm Gluten Free Plain White Flour, 1kg
Makes about 30 mini pies
Pour the flour, almonds and cubed butter into a food processor and mix until it looks crumbly. Add the zest and gradually pour in the orange juice until the pastry sticks, stop even if you haven’t used all of it up. Remove from the processor and wrap in two balls of cling film and put in the freezer for 10-15 minutes.
Pour the mincemeat into a bowl and add the orange zest, then grate the apple into it, without peeling, it will be juicy clumps. Stir through the flaked almonds and cranberries if using.
Remove the first batch of pastry from the freezer and put the other one in the fridge. Roll between cling film or baking parchment as the pastry can be delicate, until 4mm thick. Using a fluted round cookie cutter stamp out rounds and place in mini cupcake cases in a mini muffin baking tin. Fill with a heaped tsp of mince meat and then place a star, heart or other shape of pastry on top. Repeat.
Cook at 170 for 10-12 minutes.