Makes 24 Mince Pies
- 400g ground almonds
- 60g salted butter
- 2 eggs
- Greaseproof paper (essential for rolling out)
- Fat to grease the cake tin (butter, coconut oil
- 3 inch pastry cutter (base) or an appropriate
- 112g Cox’s apples, grated (peeling not necessary)
- 56g raisins
- 84g sultanas
- 1 tsp of raw honey or xylitol
- 56g shredded suet or butter
- Zest and juice of one lemon
- Zest and juice of one orange
- 1⁄4 tsp mixed spice
- Touch of grated nutmeg (optional)
- Pre heat the oven to 160°C/325°F/gas mark 3.
- To make the mincemeat combine the apple, raisins, sultanas, butter (or suet), honey (or xylitol), lemon juice and zest, orange juice and zest, mixed spice and nutmeg in a bowl and mix thoroughly.
- Place in an ovenproof dish on a low heat for an hour to melt the fat
and cook the apple.
- If not using immediately, store in airtight container in the fridge.
- To make the pastry preheat the oven to 160°C/325°F/gas mark 3.
- Lightly grease a patty tin with butter, coconut oil or lard, or line it with paper cases.
- In a mixing bowl, combine the almonds, egg, butter and salt until they form a dough, adding a touch more of ground almonds if the mixture is too sticky.
- Place the pastry between two sheets of greaseproof paper and roll out until 1/8 inch (3 mm) thick.
- Use a pastry cutter to cut 24 discs to fit the cake tin and 24 smaller discs for the lids.
- Fill the pastry cases with mincemeat.
- Brush a little water or egg yolk on the edges of the pastry (to help seal them) and then gently pop the lids on the top. You can also brush the lids with egg yolk to glaze.
- Bake in the oven for 15 minutes, but check after 10 minutes.