ROZ PURCELLS MINCE PIES

With Christmas just around the corner, who can resist the traditional mince pie? I love mince pies so was on a mission to make a healthy version. Admittingly, I’m not a hugh fan of mince pies but these are actually delicious and will turn you into a mince pie lover!

INGREDIENTS

PASTRY *makes 14

100g oats (gluten free available)

2 tbsp. greek yogurt

4 tbsp. coconut oil

1 tsp. baking powder

1 egg

2 tbsp. honey /maple

FILLING

2 tbsp. roasted pecans chopped

2 tbsp roasted almonds chopped

1 tbsp. maple syrup

1 tbsp. coconut sugar

1/4 grated apple

2 tbsp. lemon juice

1 tbsp. lemon zest

1 tbsp. chopped dried cranberries

1 tbsp. chopped dried raisins

1 tsp. nutmeg

2 tsp. cinnamon ground

METHOD

Preheat @190ºC
In a food processor, blend the oats to form a fine flour. Add in your baking powder.
Next, add in the coconut oil and use your hands to combine them – you’re looking for a breadcrumb texture (like making pastry the good old way).
In a separate bowl, add the egg, honey and greek yogurt and whisk. Pour into the oat flour mix and using your hands mix until a dough forms, slightly wet.
Wrap in cling film and place in the fridge for 20-30 minutes.
Take small sections from your dough and press down into a cupcake tin mould to form a pastry case for the filling. Blind bake in the oven for 8 minutes.
Roll out the sections of pastry you have left and cut out 14 stars.
Mix all the filling ingredients together and spoon into your pastry.
Cover with your stars.
Bake for a further 7 minutes.