Fruit Mince Pies

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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23 Responses to “Fruit Mince Pies”
  1. Ai Mie says:

    Wow Teresa I really can’t wait to try all of your wonderful cooking/baking christmas recipes next week for our big family xmas feast! Thanks so much for the recipe! I think i’m going to try the oatmeal shortcrust!

  2. Tim says:

    Thank you so much for these awesome healthy fruit tart recipes. I can’t wait to start baking!

  3. Danielle says:

    Thanks for the vegan option… I am making the tarts as I write.
    Have a great Christmas, Danielle.

  4. wendy says:

    Thanks Teresa – these look yummy! I’m wondering whether i can cook the tarts ahead and freeze until Christmas day?

  5. Rae says:

    Thanks Teresa – love your continually amazing healthy recipes!! :)

  6. Joanne says:

    hello, I made the spelt crust mincepies today and they are heavenly, the pastry just melts in your mouth and has an almost nutty toffee-like flavour, we are English so know a good mincepie when we taste one and these are perfect, thank you

  7. Margie says:

    You are a gem!!!! Made these on the weekend and will be in my favourites cooking list for Christmas from now on. I use the wholemeal spelt pastry and it went well with the filling. Thank you and have a Merry Christmas too.

  8. Gail says:

    I love the pastry for the fruit pies – could eat it raw it’s so tasty.

    Just made my first batch

    Maybe a little afternoon tea? Don’t mind if I do!

  9. sophie says:

    i made the oatmeal crust and it wouldnt stick together so i couldnt make the stars. any ideas why it wouldnt stick together?

  10. Rebecca says:

    Hi Teresa, I made the fruit mince pies yesterday using the grain-free almond shortcrust. They worked perfectly and are delicious! :-) One piece of feedback, though: instead of rolling out the dough,which is a bit flimsy when trying to transfer it to the little tart cases, I simple rolled the dough into a ball, and then pulled off walnut-sized pieces of dough which I then put in the tart cases and pressed into shape. This worked really well and the end-result was (nearly!) as photogenic as yours. All the best and thanks for all your great recipes. I love checking them out on your blog.

  11. Caitlin says:

    Hi Teresa- would I be able to use the almond crust pastry for meat pies? Without the vanilla and honey..?
    Thanks! :)

  12. elle says:

    I just made the spelt crust and they looked beautiful but then wouldn’t come out of the tray properly and all crumbled :(. What could be the problem? Not enough water? Tray not greased enough?

    • Hi Elle ….when I prepare tartlet tins – I normally butter the tins then coat completely with spelt flour – this is how you prepare most tins when baking or making pastry. You can also grease the tin then add a circle of baking paper at the base so that they come out cleanly. Let me know how you go…T:)

  13. Penny says:

    Hi there, those recipes look fab and I am looking forward to trying them all! Can you freeze the pies? I have so many to make! :)

  14. Lisa says:

    Hi Teresa- I went shopping today for a tin to bake these gorgeous fruit mince pies. In all the confusion I purchased an expensive galvanised aluminium mini muffin tin. I don’t feel it is safe to cook with aluminium. Any tips on safe tin to buy and where I can get it. Thanks

  15. Chantal says:

    Hi Teresa,
    Beautiful recipe. The oat shortcrust smells amazing. However, I’ve had a really tough time with it crumbling. I’ve added more water, and continued to try kneading it and rolling it, but once I’d put it over the tart tins it would just crumble. In the end I added plain flour and butter, which helped it stick. But of course, I’d rather stick to your recipe. Any tips, advice?

  16. Debbie Chandler says:

    Made some of the wholemeal mince pies, when I was making the fruit mince my whole kitchen smelt heavenly,and my family are looking forward to trying them,thank you Teresa for the wonderful recipe :-)

  17. Anne says:

    I just made your fruit mince pies with the almond meal pastry – just added half a cup of dark rye flour left over from bread baking, to give it a rich colour and a bit more elasticity. I took your advice and used desiccated coconut to stop the pastry sticking to the pans and that worked a treat. The pastry behaved beautifully and the pies taste amazing – so much better without the sugar or the fatty after-taste. Thanks for sharing your wonderful recipes and merry Christmas!

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