The classic Christmas treat gets a healthy makeover! Why not try this delicious wholefood version…
Preparation time: 25min+20min chilling
Cooking time: 20min
Makes 12 mince pies
- 2 cups ground almonds (alternatively use gluten-free flour)
- 3 heaped tbsp Meridian Smooth Almond Butter
- 3tbsp maple syrup
- 1/4tsp bicarbonate of soda
- Pinch of salt
- Splash of coconut milk
- 1 jar Meridian Mince Pie Filling
- Preheat your oven to 170C. In a mixing bowl, stir together the ground almonds or flour, bicarbonate of soda and salt.
- In a saucepan, gently melt together the almond butter and maple syrup until smooth. Stir.
- Stir together the almond butter mixture with the ground almond mixture until it starts to come together. Add a splash of coconut milk – 1tsp at a time, stirring in between each addition – until the mixture comes together into a smooth dough (we needed just over 4tsp).
- Chill the dough for 20min until it’s firm enough to handle. Take 3/4 of the dough to make the pastry cases, setting aside the remainder for the stars on top.
- Between two sheets of baking paper, roll out your dough. Use cookie cutters to cut out 12 rounds. Press these into muffin tins (we used a silicone muffin pan), ensuring you press it up the sides. Place in the oven to bake for 8-10min, or until lightly golden.
- In the meantime, roll out your remaining dough and cut out 12 stars using cutters.
- Remove pastry from the oven and spoon in your mince pie filling (1 heaped tsp per pie). Top with the stars and brush each with coconut milk.
- Place back in the oven to bake for a further 10-12min, or until golden. Allow to cool, then eat and enjoy!