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Overcoming MS Friendly Mince Pies

These mince pies use nut butter pastry and are stuffed full of fruit and spices, perfect for a festive treat! Thanks to Karen for sending in the recipe.

Sweets & Desserts
Intermediate
Time 60 mins
Skill Level Intermediate

Ingredients List

 

Serves 1
  • 125 g wholemeal flour
  • 2 tbsp sugar
  • 2 tbsp pecan nut butter
  • 5 tbsp water
  • 2 apples
  • 400 g dried fruit of choice
  • 50 g almonds sliced
  • 1 orange juice and grated rind
  • 1 lemon juice and grated rind
  • 1 tsp mixed spice
  • 2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 3 tbsp brandy optional
Metric - US Imperial

Instructions

  1. To make the mincemeat firstly wash, core and chop the apples.
  2. Place in a medium sized pan with all the other ingredients, bring to the boil then reduce the heat and simmer for 15 minutes. Make sure the apple is mushy. 
  3. Stir well to combine, taste and add more spices if needed. 
  4. Leave to cool. 
  5. While the mixture is cooling, sift the flour and salt into a bowl. 
  6. Stir in the sugar and add the pecan nut butter and lightly rub in with your finger tips, until it’s incorporated and has a breadcrumb like texture.
  7. Pour in 4 1/2 tbsps of water and bring together with your hands to form a soft dough. Add the final drops of water if required. 
  8. Knead gently to make sure everything is well combined, then place in the fridge for 30 minutes to rest.
  9. Pre-heat the oven to 180C. 
  10. Roll the dough out onto a sheet of greaseproof paper and cut out circles to fit whatever baking tin you’re using to make your mine pies. 
  11. Place the circles into the tin and fill with cooled mincemeat.
  12. Roll out the remaining dough and cut out enough lids to top. You can either keep them as circles or try making stars! 
  13. Brush with soya milk and place on top of each of the pie bases. 
  14. Cut a small hole in the centre of the pastry lids to let the steam escape.
  15. Bake in the oven for 15 minutes, then turn the tray and bake for another 5 minutes. 
  16. Remove from the oven and let cool.  

Please find more of Karen’s tasty creations on her own website https://thesensitivefoodiekitchen.com/