Mincemeat pies are my favourite Christmas dessert, absolutely love them. I had tried to make these a few times before and wasn't happy with the result, but this recipe is amazing. I can't stop eating them. I made two more batches. Yummy!!!
Makes 12
1/2 cup of raisins
1/2 cup of sultanas
1/4 cup of currants
3/4 cup of coconut sugar
1 tsp lemon zest ( use small side of grater)
1 tsp of orange zest ( small side of grater)
1/4 tsp of allspice
2 apples, peeled, cored and diced into small pieces
1 heaping tsp of palm shortening
Soak the raisins, sultanas and currants in a bowl with luke warm water for 15 minutes. In a saucepan place the apple pieces, lemon and orange zest, coconut sugar, allspice, palm shortening. Drain the raisins, currants and sultanas and pour into the saucepan. Stir. Heat on medium heat so it simmers while stirring for about 20 minutes. In the meantime make the pastry.
1 egg
1 tsp of vanilla
1/3 cup of honey
pinch of salt
2 cups of almond flour
2 tbsps of coconut flour
1 tsp of apple cider vinegar
Preheat the oven to 335. Beat the egg in a mixer. Add the vanilla and mix. Add the honey and mix again. Add the almond flour and salt and mix well. Add the vinegar and combine. Add the coconut flour and mix well. The mixture should look thick and almost like dough. Let sit for two minutes. Using a spatula scrape the sides into a big ball. Place the dough onto a piece of parchment paper and then another piece on top of the dough. Use a rolling pin to roll the dough out to a good size, keeping the thickness. Make sure the pastry isn't thin or it will leak with the filling. A good thickness will do well in the muffin tins. Use a cookie cutter to cut out circles to fit your muffin tins, keeping the thickness still. Use a small star shape or circle cutter for the tops. You may have to roll the dough out a few times to get as much pastry used as possible. Grease the muffin tins really well with palm shortening. Place each circle in the tins keeping thickness. Use a spoon to fill the shells with the filling. If you have liquid in the saucepan use just a little for each one. Fill to the top. Place the pastry lids on top. Brush each lid with egg that is whisked. (Optional) Place in the oven for 13 minutes or until a golden brown. Let cool. Use a thin knife to scrape around the edges and remove with a spoon. Enjoy
Makes 12
1/2 cup of raisins
1/2 cup of sultanas
1/4 cup of currants
3/4 cup of coconut sugar
1 tsp lemon zest ( use small side of grater)
1 tsp of orange zest ( small side of grater)
1/4 tsp of allspice
2 apples, peeled, cored and diced into small pieces
1 heaping tsp of palm shortening
Soak the raisins, sultanas and currants in a bowl with luke warm water for 15 minutes. In a saucepan place the apple pieces, lemon and orange zest, coconut sugar, allspice, palm shortening. Drain the raisins, currants and sultanas and pour into the saucepan. Stir. Heat on medium heat so it simmers while stirring for about 20 minutes. In the meantime make the pastry.
1 egg
1 tsp of vanilla
1/3 cup of honey
pinch of salt
2 cups of almond flour
2 tbsps of coconut flour
1 tsp of apple cider vinegar
Preheat the oven to 335. Beat the egg in a mixer. Add the vanilla and mix. Add the honey and mix again. Add the almond flour and salt and mix well. Add the vinegar and combine. Add the coconut flour and mix well. The mixture should look thick and almost like dough. Let sit for two minutes. Using a spatula scrape the sides into a big ball. Place the dough onto a piece of parchment paper and then another piece on top of the dough. Use a rolling pin to roll the dough out to a good size, keeping the thickness. Make sure the pastry isn't thin or it will leak with the filling. A good thickness will do well in the muffin tins. Use a cookie cutter to cut out circles to fit your muffin tins, keeping the thickness still. Use a small star shape or circle cutter for the tops. You may have to roll the dough out a few times to get as much pastry used as possible. Grease the muffin tins really well with palm shortening. Place each circle in the tins keeping thickness. Use a spoon to fill the shells with the filling. If you have liquid in the saucepan use just a little for each one. Fill to the top. Place the pastry lids on top. Brush each lid with egg that is whisked. (Optional) Place in the oven for 13 minutes or until a golden brown. Let cool. Use a thin knife to scrape around the edges and remove with a spoon. Enjoy