No joke, I am obsessed with these mini mince pies, don’t hate me! While I agree, a classic is a classic there is literally so much good stuff flying around this season that it can make temptation so high. This is a time for enjoyment and you shouldn’t be concerned with what you eat between Christmas and New Year, relax and enjoy it regardless of how much you eat. However, if you wanna stay on top of your health then you do need to think about what you eat between New Year and Christmas.
With that being said, Mince Pies are one of my Christmas LOVES, I could eat them all day every day once December 1st hits. But they average between 200-300 calories per pie, not to mention how much sugar is in them. So if like me you love them, but still wanna fit in your dress for the Christmas party, you’ll need to have them in moderation i.e once per week. There is no fun in that, let’s be honest. So me and my sister Rachel got our bake on and pulled this one together for you, a healthier recipe to keep those mince pie cravings at bay!
Mini Mince Pies Coming Up
1 Packet Light Shortcrust Pastry
25g of each – Sultanas, Cranberries, Raisins
1 tbsp Vanilla Extract
a small Apple (diced finely)
1 tbsp Coconut Oil
1 small Orange (juiced)
½ inch Ginger (grated)
1 small Raw egg
1. Pre heat oven 180c gas mark 4. Roll the pastry and use a cookie star cutter to make stars, the thinner you can roll the pastry, the better your stars will stay together once cooked. Make sure for every star there are two pieces of pastry. Once all stars are cut place to one side.
2. Using a medium sauce pan add coconut oil, sultanas, cranberries, apple slices, raisins and stir together. Heat on medium for 15 minutes. Once the currents are all warm add the juice from the oranges, ginger and the vanilla extract in and mix. Stir for another 15 minutes.
3. Once the currents have formed a mince texture it is time to add the pastry. Place a spoon full in the centre of each star and add the lid. Use a folk to press the sides of each star to enclose the mince in the middle of the pastry.
4. Stab the centre of the star and brush with a raw egg. Place in the oven for 10-12 minutes or until golden brown. Once cooked allow to cool before enjoying.
per serving (no gin)