Healthy Fruit Mince Pies

December 22, 2016
Healthy Fruit Mince Pies

Give these Healthy Fruit Mince Pies a try this Christmas!

Healthy Fruit Mince Pies

I just love making my own food – at least then I know what goes into it – no preservatives and no nasties! These Healthy Fruit Mince Pies are just that – all wholesome goodness, and super tasty!

Healthy Fruit Mince Pies

I originally came across this recipe via a good friend Karen, from her blog Karen Luvs Life. She’s got some awesome recipes on there, including her Fruit Mince Tarts. I have used a modified version of her recipe.

Healthy Fruit Mince Pies

You could easily make these gluten free by substituting the all purpose flour with all cashew flour, or a different type of flour. They’d still be just as good!

Healthy Fruit Mince Pies

You’ll notice I used mango in my fruit mince mix. Pineapple and papaya also work well – or a combination of all three!

Healthy Fruit Mince Pies

If you’re looking for other Christmas recipes, why not try out our Pecan and Mushroom Wellington, or our Lentil Cashew Loaf? As a side you can have Cumin Spiced Carrots, or Christmas Brussel Sprouts (or both!)

Healthy Fruit Mince Pies

It’s best to make the fruit mince a day or two ahead to let the flavours infuse through. Gives it more depth of flavour. These are such awesome little treats – perfect for the Christmas table. They also go really well with a vegan custard or vegan whipped cream! Please share this recipe with your friends and family.

Healthy Fruit Mince Pies
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Healthy Fruit Mince Pies

Munch on these Healthy Fruit Mince Pies this Christmas! Impress your family by making these easy and tasty treats perfect for the Christmas table!

Servings: 16 fruit mince pies
Ingredients
For the Filling:
  • 1 cup sultanas
  • 1/2 cup dates chopped and seeds removed
  • 1/4 cup prunes pitted and chopped
  • 1 cup mango chopped
  • 1 tsp lemon rind
  • 1 tsp orange rind
  • 1/2 cup shredded coconut
  • 1 tsp grated ginger
  • 1 tsp ground cinnamon
  • 1 tsp vanilla paste
  • 2 buds of star anise
  • 1/4 cup filtered water
For the Pastry:
  • 1 cup cashews ground
  • 1/2 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp lemon rind
  • pinch of salt
  • 1/2 tsp vanilla extract or a generous pinch of ground vanilla
  • 2 Tbsp maple syrup or agave nectar
  • 1 Tbsp water
Instructions
For the filling:
  1. Put all the ingredients for the filling into a bowl and mix well. Ideally do this a few days before to let the flavours infuse.

For the pastry:
  1. Add the ground cashews, flour, cinnamon, lemon rind and salt into a bowl. Mix well, then add the vanilla extract, maple syrup and water. Knead well until it forms a dough. On a flat surface sprinkle a bit of flour and roll out the dough with a rolling pin. Cut the dough into rounds with a cookie cutter (or the top of a glass works well too!), big enough to fit inside a patty pan tin. Bake blind for around 5 minutes or until slightly golden. 

  2. Scoop about a tablespoon of the filling (watch out for the star anise! - try and find them and remove them so that no-one bites into one!) into each case and bake at 180℃ for 10 to 15 minutes or until edges are browned. Makes 16. They are excellent with a vegan custard or whipped coconut cream!

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