Does it even feel like Christmas time until a mince pie has been enjoyed?
This is the way we like to make ours, a delicious spin on the traditional recipe, the combination of rich creamy chocolate and orange is a real winner. We like to keep them small so they can popped in one go, or bundled up in a gift bag or box as a thoughtful homemade gift.
Best served warm with a generous scoop of Irish Salted Caramel Frozen Goodness.
Makes about 8 (depending on the size of the tins)
- Food processor
- Cupcake tins
- Cling film
- Parchment paper
- 120g buckwheat flour
- 60g almond flour
- 60g coconut sugar
- 40g coconut oil, frozen & grated
- 20g roasted almond butter, frozen
- 20g Nobó orange chocolate, cold & grated
- 3.5 tbsp ice cold oat milk
- 3/4 tsp psyllium husk
- 1.5 tbsp water
- 1 tsp baking powder
- Scrapes from half a vanilla pod, please do not use liquid vanilla essence as that will change the consistency of the pastry.
TIP : All ingredients need to be really cold or frozen for this to work
Mince Pie Filling:
- 4 tbs gluten, sugar & palm oil free organic mince meat filling - we like to use Meridian
- 3 tbs sugar free marmalade - Follain do a nice one!
- 40g Nobó orange chocolate
1. In a small bowl, start by combining the psyllium husk and 1.5tbsp water, stir and set aside.
2. Now place the buckwheat flour, almond flour, baking powder and sugar in a food processor and pulse to mix.
3. Quickly grate the frozen coconut oil and chocolate into it and add the almond butter in small chunks and pulse again until you have fine crumbs.
Tip: To achieve fine crumbs ensure not to use the blend option or overmix!
4. Repeat with added psyllium husk and then one tablespoon at a time of the ice cold oat milk, you should now have large crumbs.
5. Empty the contents of the bowl onto a large sheet of cling film and quickly press together to form a ball. Refrigerate for about 30 minutes.
6. Preheat the oven to 180 degrees Celsius and line some cupcake tin bottoms with parchment paper and grease the sides well some coconut oil.
7. Take the pastry out of the fridge and roll out between two sheets of parchment paper to about 5mm thickness.
8. Cut out one circle about 1cm wider than the top of the tins and place on top of the tin. Repeat but this time cut out a star for the top of the pie.
9. Keep going until you have no pastry left.
10. Between each rolling place the ball into the fridge to keep it workable. It will get quite soft in between so you might need to wait between each rolling.
11. Place the pastry into every second tin and press down and into the tin.
12. Make the mince meat filling combine orange chocolate chunks, marmalade & mince meat filling. Mix together with a spoon.
12. Fill the pastry with the mince pie filling and top with the star.
13. Bake for between 15 and 17 minutes until depending on the oven. Take the mince pies out of the oven and let them cool down for about 10 minutes before lifting them out onto a cooling rack.
TIP: Don't be tempted to take them out any sooner as they will break!