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Healthy mince pies

Healthy Mince Pies

Wendy Faulkner
These delicious healthy mince pies are made with a light apple mincemeat filling and a thin crisp pastry.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Healthy treat or dessert
Cuisine Healthy
Servings 12
Calories 116 kcal

Equipment

  • 12 hole mince pie tray
  • Food processor or can make pastry by hand
  • Rolling Pin
  • saucepan

Ingredients
  

Healthy Mincemeat

  • 150 g mixed dried fruit
  • ½ large apple, grated
  • finely grated rind and juice of 1 clementine
  • 15 g butter
  • ½ teaspoon ground cinnamon
  • ¼ tsp allspice
  • grated nutmeg or use ¼ teaspoon ground nutmeg

Pastry

  • 100 g plain flour
  • 50 g butter, cut into cubes
  • pinch salt
  • water to mix
  • 1 egg optional, for eggwash

Instructions
 

Pastry

  • Add the flour, butter and salt to the bowl of a food processor and blitz until the mixture looks like breadcrumbs. Then carefully add some cold water, a tablespoon at a time, and blitz briefly until the mixture holds together. I used 35ml water, but that could vary depending on the temperature and your flour. Take care not to over process otherwise the pastry will be tough.
  • Bring the pastry into a ball with your hands. Place in a bag and chill in the fridge for 20 minutes.

Healthy Mincemeat

  • Add the dried fruits, grated apple, spices, butter, clementine rind and juice to a pan. Simmer on a low heat for 5 minutes until the apple has softened. Leave to cool.

Assembly

  • Preheat the oven to 190 degrees (170 fan).
  • Roll out the pastry thinly. You are aiming for an even thickness of less than a £1 coin. Cut 12 circles for the base of each pie with a cutter which is just a little bigger than the holes in the tin. Place in the pastry in the tin.
  • Add a couple of teaspoons of mincemeat filling to each pie. You want them to be sufficiently full without bubbling over, so don't overfill.
  • Roll out the remaining pastry and cut 12 smaller circles (or stars) for the tops. Moisten the edges of the pastry top with cold water, and add to the pies, gently pushing the edges together with your fingers.
  • If you like, you can brush the pastry before cooking with egg wash. This will make them look lovely by adding a golden sheen. Just beat the egg with a splash of water and brush onto the lids before baking.

Baking

  • Bake in a preheated oven for 20 mins. If necessary, turn the tray around part way through the cooking time. If you have left any mincemeat exposed (by using stars rather than full lids), take extra care that the dried fruit does not burn.
  • Remove the mince pies from the tray when cool enough to handle.

Notes

  • If you don't want to use a food processor to make the pastry, place butter, salt and flour in a bowl and rub together between your thumb and fingers until the mixture looks like breadcrumbs. Add the water as above, mixing with a fork, and bring the whole together into a ball with your hands.
  • For vegan or dairy free mince pies, use this dairy free pastry recipe and replace the butter in the mincemeat with coconut oil.
  • Healthy mincemeat has a shorter shelf life than traditional mincemeat as it's not preserved by sugar. If you want to make extra, it can be stored in the fridge for up to a week. Alternatively, pop it in an airtight container and freeze for up to 3 months.

Nutrition

Calories: 116kcalCarbohydrates: 16.4gProtein: 1.7gFat: 4.9gSaturated Fat: 2.9gFiber: 0.8gSugar: 1.2g
Keyword Christmas, Low sugar
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