The Healthy Chef – Teresa Cutter

OK,  here they are !  my purely delicious fruit mince pie recipe.  I’ve tried to cover most bases such as gluten, wheat and dairy free which is why I’ve given you a few pastry options.  My favourite pastry to make these lovely pies is the oatmeal shortcrust.  It has a lovely crunch and wholesome sense of purity which I love.  They last for days (up to 1 week) and they are perfect to complement your nutritious Christmas feast.  The oats are low GI and provide good fibre for digestive health, whilst the almond pumps up the amino acid and vitamin E profile that will help nourish your immune system.

My Almond crust is also delicious and great for those who are on gluten free or paleo style eating plans. Almonds are a good source of protein  - which in a nutshell can help sustain lean muscle + help you recover after exercise.

The third shortcrust option is my delicious and buttery wholemeal spelt shortcrust that’s easy to work with and a little more forgiving then the gluten free and oat version.  Traditionally the ratio of pâte sablée (French style sweet pastry) is 1 part flour to 3/4 of butter – this gives you a lovely short and crisp pastry that tastes absolutely delicious and holds it’s shape extremely well. I believe you need to use the right fat for the fight application so when making a mouthwatering shortcrust, a good quality butter wins hands down. Care and patience must be taken with delicate pastry work – it’s important to rest your dough for at least 1 hour in the fridge before rolling out and lining your tart shells.  For a vegan or dairy free option to the butter you can also use cold pressed coconut oil.

FRUIT MINCE PIES:

Oatmeal short crust

1 1/2  cups  (175 g / 6 oz) rolled oats
1/2  cup (40 g / 1  1/2 oz) desiccated coconut
1/2 cup (60 g / 2  1/4 oz) almond meal / ground almonds
2  1/2 tablespoons macadamia nut oil or olive oil or cold pressed coconut oil
2 tablespoons honey , organic maple syrup or rice syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1 tablespoon water to mix if needed to form a dough

200 g (7 oz) fruit mince pie filling, enough for 10 pies

Combine oats, coconut and almond meal into a food processor or large bowl.
Add the oil, honey and vanilla.
Turn on the food processor and mix well for about 30 seconds or until combined. Alternatively, mix by hand until you form a soft dough.
Add the water and process again. The addition of water will help the cookie mixture stick together.
Roll out between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
Fill lined tart shells with 1 tbsp of the fruit mince.
Roll out rest of the pastry and cut out in the shape of stars.
Arrange stars over the top of the mince pies.
Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
Cool completely before eating and enjoy.
Makes 10 delicious fruit mince pies
Store in an airtight container for 7 days.

Nutrition for 1 fruit mince pie with pastry
Protein: 3.6  g
Total fat: 11.5 g
Saturated: 3.4 g
Carbs: 23.9 g
Calories: 209
Kilojoules: 882

FRUIT MINCE PIES:

Almond short crust

2  1/2   cups (250g / 8  3/4 oz) almond meal or ground almonds
2 tablespoons honey, organic maple syrup or rice syrup
30 ml / 2 tablespoons, macadamia or light olive oil, almond oil, melted butter or cold pressed coconut oil
1 egg
1 teaspoon vanilla bean paste or extract

200 g ( 7 oz) fruit mince pie filling, enough for 10 pies

Combine almond meal, honey, oil, vanilla and egg into a large bowl.
Mix by hand until you form a soft dough.
Add a splash of water  if needed to form into a soft dough.
Roll out carefully between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
Fill lined tart shells with 1 tbsp of the fruit mince.
Roll out rest of the pastry and cut out in the shape of stars.
Arrange stars over the top of the mince pies.
Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
Cool completely before  turning out of the tin.
Makes 10 delicious fruit mince pies
Store in an airtight container for 7 days.

Nutrition for 1 fruit mince pie with pastry
Protein: 6  g
Total fat: 17.5 g
Saturated: 1.5 g
Carbs: 13.7 g
Calories 232
Kilojoules: 972

Wholemeal spelt  short crust

160 g (5  1/2 oz / 1  1/4 cups) wholemeal spelt flour
120 g butter (unsalted) chilled
pinch of sea salt
1 teaspoon vanilla extract or paste
2 tablespoons your choice raw sugar or rapadura
1 – 2 tablespoons of water to mix if needed

220 g ( 7 oz) fruit mince pie filling, enough for 12 pies

Combine flour, raw sugar + sea salt into a large bowl.
Grate the butter into the flour mixture.
Rub butter in carefully with your fingertips until your mixture looks crumbly.
Add vanilla and a splash of water then mix into a soft dough.
Rest for 1 hour in the fridge.
Roll out carefully between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of flour to prevent sticking.
Fill lined tart shells with 1 tbsp of the fruit mince.
Roll out rest of the pastry and cut out in the shape of stars.
Arrange stars over the top of the mince pies.
Sprinkle stars with a little raw sugar.
Bake in a moderate 180 C (350 F)  oven for 30 minutes or until golden.
Cool completely before  turning out of the tin.
Makes 12 delicious fruit mince pies
Store in an airtight container for 7 days.

Nutrition for 1 fruit mince pie with pastry
Protein: 1.9  g
Total fat: 8.7 g
Saturated: 5.5 g
Carbs: 18.1 g
Calories: 156
Kilojoules: 653

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