Cherry & Almond Mince Pies
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 170g plain flour
- 170g ground almonds
- 2 tablespoons coconut sugar
- 100g coconut oil
- 5 tbsp of ice cold water
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Preparation
Step 1
For the pastry, put the flour, ground almonds, coconut sugar and coconut oil in a food processor and blitz until combined. Slowly stream in the iced water and tip out onto a clean work surface. Using the heel of your hand gently knead it together to form a disc. Wrap in clingfilm and leave to rest for 20 minutes. You can make the dough ahead and leave in the fridge for up to a week, but let it come to room temperature before rolling out.
Step 2
Place the apple, medjool dates, dried cherries, coconut oil and orange juice in a saucepan and simmer over medium heat until darkened and reduced.
Step 3
For the frangipane, stir together the almond butter, ground almonds and maple syrup.
Step 4
Preheat oven to 160°C fan / 180°C.
Step 5
Dust a clean work surface with flour. Roll out the pastry until it is the thickness of a £1 coin. Cut into 12 circles and press into the holes of a muffin tray , pressing down to form a cup shape. Reroll the remaining pastry and cut out 12 small circles, stars or snowflakes for the lids. Set aside. Don't worry if your pastry crumbles, it will come together again as you press it into the holes.
Step 6
Fill each pastry cup with a teaspoon of frangipane and a generous spoonful of mincemeat filling. Place the pastry lids on top.
Step 7
Bake in your preheated oven for 15 - 20 minutes or until golden brown. Remove from the oven and allow to cool on a wire rack before serving.
Step 8
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