This recipe is crazy delicious and so forgiving to make. I always used to be nervous about making dough and getting my rolling pin out, but there is no need with this recipe as you can’t mess it up. The mince filling is the best I have ever come across and I highly recommend it. Don’t feel you have to use all the ingredients for the mince filling just use what you have. For example if you only have sultanas just use that and up the quantity so you have the right amount of dried fruit. If you don’t have ginger or fresh apricot don’t worry about it just omit them. They’ll still taste amazing.
At Christmas time or any time cooking needs to be kept simple and the dough in this recipe is so straight forward. Make them with your kids with the Christmas carols on in the background to get that Christmas feeling all over your home.
A small (but important) note about dried fruit:
Since my youngest son gets so many reactions to foods thank to his allergies and sensitivities I always opt for organic dried fruit that contain no preservatives. In particular sulphur dioxide is often used in dried fruit and is listed as a number on the ingredients label as 220/E220. This preservative is commonly known to cause symptoms such as asthma, bronchitis, diarrhoea and allergies as well as many other reactions. Its really best to avoid if you can. Saying that homemade baking is always better than store bought so make do with what you have.
16 mini pies
- 1 1/2 cups almond meal preferably blanched
- 1 cup sorghum flour * or just use 2 ½ cups of almond meal
- 2 tablespoons honey organic maple syrup or rice syrup
- 30 ml / 2 tablespoons coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 100 g sultanas
- 50 g raisons
- 25 g currants
- 1 fresh apricots pitted
- 1 tspn freshly grated ginger
- Pinch freshly grated nutmeg
- 1/2 tspn ground all spice
- 1/2 orange zest and juice
- 2 tbsp of maple syrup
Preheat oven to 150 C (300 F) and grease tart shells.
Combine almond meal, honey, oil, vanilla and egg into a large bowl and mix by hand until you form a soft dough or put in a food processor and process in short bursts until crumbly.
Gather dough into a ball and wrap in non-stick baking paper and refrigerate while preparing the filling.
To make the mince place all the ingredients into a food processor and blitz to the desired consistency. I like mine quite smooth.
Get the dough out from the fridge and carefully roll out between 2 sheets of baking paper and cut into circles for the tart shells and stars for the toppers.
Fill lined tart shells with 1 tbsp of the fruit mince and arrange stars over the top of the mince pies.
Bake for 30 minutes or until golden and cool completely before turning out of the tin. Store in an airtight container for up to 7 days.
Allergy information: Dairy Free, Wheat Free, Gluten Free, Soy Free, Refined Sugar Free. Vegetarian. Vegan. Paleo