+ the healthy chef recipes +

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. 

Whats great about them

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.

+ ingredients & methods +

ingredients (makes 10 delicious pies)

Oatmeal short crust

1 ½ cups (175 g / 6 oz) rolled oats
½ cup (40 g / 1 ½ oz) desiccated coconut
½ cup (60 g / 2 ¼ oz) almond meal
2 ½ tablespoons macadamia nut oil, olive oil or cold pressed coconut oil
2 tablespoons raw honey, organic maple syrup or rice syrup
1 teaspoon vanilla extract or ½ 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

method

  1. Combine oats, coconut and almond meal into a food processor or large bowl.
  2. Add the oil, honey and vanilla.
  3. 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.
  4. Add the water and process again. The addition of water will help the cookie mixture stick together.
  5. 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.
  6. 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.
  7. Fill lined tart shells with 1 tablespoon of the fruit mince.
  8. Roll out rest of the pastry and cut out in the shape of stars.
  9. Arrange stars over the top of the mince pies.
  10. Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
  11. Cool completely before eating and enjoy.
+ notes & inspiration +

Almond short crust

2 ½ cups (250g/ 8 ¾ oz) almond meal
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 organic egg
1 teaspoon vanilla bean paste or 2 teaspoons of vanilla extract
200 g (7 oz) fruit mince pie filling, enough for 10 pies

  1. Combine almond meal, honey, oil, vanilla and egg into a large bowl.
  2. Mix by hand until you form a soft dough.
  3. Add a splash of water  if needed to form into a soft dough.
  4. 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.
  5. 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.
  6. Fill lined tart shells with 1 tbsp of the fruit mince.
  7. Roll out rest of the pastry and cut out in the shape of stars.
  8. Arrange stars over the top of the mince pies.
  9. Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
  10. Cool completely before turning out of the tin.

Wholemeal spelt short crust

160 g (5 ½ oz / 1 ¼cups) wholemeal spelt flour
120 g unsalted butter, chilled
pinch of sea salt
1 teaspoon vanilla extract or ½ teaspoon vanilla bean 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 10 pies

  1. Combine flour, raw sugar + sea salt into a large bowl.
  2. Grate the butter into the flour mixture.
  3. Rub butter in carefully with your fingertips until your mixture looks crumbly.
  4. Add vanilla and a splash of water then mix into a soft dough.
  5. Rest for 1 hour in the fridge.
  6. 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.
  7. 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.
  8. Fill lined tart shells with 1 tbsp of the fruit mince.
  9. Roll out rest of the pastry and cut out in the shape of stars.
  10. Arrange stars over the top of the mince pies. Sprinkle stars with a little raw sugar.
  11. Bake in a moderate 180 C (350 F) oven for 30 minutes or until golden.
  12. Cool completely before turning out of the tin.
+ more to love +

Warning: Cannot modify header information - headers already sent by (output started at /home/thehealthychef/public_html/wp-content/themes/organic_magazine/footer.php:138) in /home/thehealthychef/public_html/wp-content/themes/organic_magazine/footer.php on line 151
 

ENJOYING THE RECIPES?

Grab a copy of my new cookbook, with over 200 of my personal favourite purely delicious recipes to keep you nourished every day.

Available in both Hardcover and eBook.

Limited number of books available. Order today so you don’t miss out!

Get your copy
ENJOYING THE RECIPES?
Close