Apple Almond and Cranberry Mince Pies

Apple Almond and Cranberry Mince Pies

Deliciously fragranced super-nutritious mince pies
Course Dessert, Snack
Servings 6 Mince Pies

Ingredients
  

  • Sweet Almond Crunch Crust
  • 100 g Ground Almonds
  • 50 g Flaked, almonds plus extra for finishing
  • Sea salt
  • 1 tbsp Olive Oil
  • 2 to 3 tbsp Melted virgin Coconut Oil
  • 1 tbsp Honey
  • 1 tsp Vanilla Essence
  • Cranberry and Apple Filling (or use good quality mincemeat)
  • 1 or 2 Braeburn apples, peeled, cored and chopped into small pieces
  • 75 g Raisins
  • 50 g Fresh or defrosted Cranberries
  • 1 heaped tsp Solid Coconut Oil
  • 1 tsp Honey
  • 1 level tsp Mixed Spice
  • 1 level tsp Ground Cinnamon
  • Pinch Ground cloves
  • Zest and juice of a clementine or ½ an orange

Instructions
 

  • Preheat oven to 170°c. Cut 6 x 10cm squares of parchment, fold each into quarters
  • Combine all the filling ingredients in a small saucepan, cover and cook on a low heat for 10-15 minutes, stirring frequently. Turn off the heat and allow to cool
  • Lightly crush the 50g of flaked almonds, combine in a bowl with the ground almonds and salt
  • In a second bowl beat together the olive oil, 2 tbsp of melted coconut oil, honey and vanilla. Stir into the almond mix and bring together with your hands to form a slightly crumbly, oily dough. If necessary add a little more of the melted oil to bring it together
  • Open the parchment pieces and use to line 6 wells in a deep muffin tin – greasing the tin a little helps the parchment stay in place. Split dough into 6 even sized pieces, roll each into a ball and press around the parchment case to form the 6 pie crust shells
  • Blind bake for 8-10 minutes until just golden brown. Cool in the baking tray prior to filling
  • Fill shells with the apple and cranberry filling and top with flaked almonds
  • Cook for a further 10 minutes until warmed through
  • Serve warm from the oven or cool in the baking tray for 10 minutes and then on a wire rack
Keyword Christmas, Mince pie