Fruit Mince Pies

by Tereza Poljanic

​Buttery pastry with a sticky, sweet and Christmas spiced filling – who doesn’t love a fruit mince pie! We can’t get enough of these vegan delights from the lovely Tereza Poljanic


Ingredients

​Crust

  • 1/4 cup almond milk (we love Isola Bio)
  • zest of one lime
  • 2 cups Chantal Organics Wholemeal Flour
  • 1/2 cup Chantal Organics Buckwheat Flour
  • 1 tsp Chantal Organics Cinnamon Powder
  • 1/2 cup Chantal Organics Golden Sugar
  • Pinch of Chantal Naturals Sea Salt Fine
  • 1/4 cup Chantal Organics Deodorised Coconut Oil (melted)

Fruit mince

  • 2 apples
  • 1 vanilla pod
  • 200g Chantal Organics Sultanas
  • 100g dried figs
  • the juice of 2 oranges
  • 1 tbsp Chantal Organics Deodorised Coconut Oil
  • 1 tsp Chantal Organics Cinnamon Powder
  • 1 tsp Chantal Organics Ginger Powder

Method

​1. Start by making the mince. Chop the apples into small pieces and place them into a saucepan.

2. Slice the vanilla pod in half and scrape the seeds into the pan. Then add in all the remaining ingredients and stir it together

3. Let the mince simmer for about 30 minutes, until the apples are nice and soft.

4. Make the simple crust, mix all the ingredients in one bowl. Knead the dough until it comes together and you can roll it on a floured surface with a rolling pin.

5. Grease muffin tins with coconut oil and then shape the dough into the individual tins, once you’ve done this cut the remaining mixture into shapes – we also made leaves - these will go on top of the pies.

6. Then place the tray of crusts in the oven for 6 minutes.

7. Once the mince has cooked start assembling the pies. Simply add two heaped teaspoons of mince into each pie before placing a leaf over the middle of the mince.

8. Bake the pies again for 8 minutes. Once they’ve baked leave to cool and finish setting before enjoying!


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