Sugar Free Vegetarian Mince Pies
This makes lovely healthier mince pies for the Christmas festivities! There is no refined sugar in them and the spelt flour is easier to digest and would be classed as prebiotic. What’s not to love about them?
Makes 24 (Best served warm)
For the filling:
1 Carrot, medium
2 Eating apples
1 Orange, Juice of
1 tsp Orange, zest
6 tbsp Raisins
1 tbsp Runny honey or maple syrup
1/2 tsp Cinnamon, ground
For the pastry:
8oz wholemeal spelt flour
2 teaspoons of baking powder
(Or a packet of short crust pastry)
Method for making the filling
Peel and core the apples and dice them. Peel and grate the carrot.
On a fine side of the grater, grate the orange peel so that there is 1 teaspoonful of zest. Take out the flesh of the orange.
Squeeze the juice from the other orange.
Place all these ingredients into a saucepan together with the honey, cinnamon, and raisins. Gently cook until the apples soften (approximately 20 mins.) Allow to cool.
Turn on the oven to 200/180fan/400F. (See storage details below.) While the filling is cooling make the pastry.
Method for making the pastry
Put the dry ingredients into a bowl together with the roughly chop the butter. Either rub the butter in with finger tips or use a food processor and pulse. The mixture should resemble bread crumbs.
Mix in the liquid to form a soft dough. Roll out on a floured board or worktop and cut out 12 circles with a cutter. Put a smattering of oil on the base of the bun indentions. Line a bun tin with the circles. Cut out 12 Stars and keep separate.
Fill the pastry lined bun tin with the filling. Place a star on the top of each one and brush with a little milk. (At this point see storage details below.)
Reform the dough and roll out again and cut more circles and stars and fill a second bun tin, or cook the first batch and then refill the tin.
Cook in the pre-heated over for approximately 10 to 15 mins until golden brown. Dust with icing sugar if desired. Best served warm.
They will not kept very long as there is no refined sugar in them. I have frozen them and will defrost and heat by placing them in the over when they are required and server them hot. Alternatively, they could be frozen uncooked and then cooked from frozen.
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