*Recipe by Katherine from the Small Steps Team
These Christmas classics are surprisingly easy to make, giving you the opportunity to use more nutritious spelt flour and preservative-free fruit. This makes about 12 cupcake-sized pies, but you can also make mini pies using a mini muffin tin.
Recipe: Spelt Fruit Mince Pies
- 1 tbsp butter
- 2 apples (Granny Smith or Pink Lady work well)
- 1/2 cup Medjool dates
- 1/2 cup cranberries
- 3/4 cup raisins or sultanas
- 1/4 cup dried apricots (optional)
- Juice of 2 oranges
- Zest of 1 orange
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 300g wholemeal (or white) spelt flour
- 3 tbsp rapadura sugar
- 125g butter
- 50ml cold water
- 1 egg yolk
To make fruit mince:
- Finely dice apples (no need to peel unless you really want to) and chop other fruit into smaller pieces.
- Combine fruit, juice, zest and flavourings in a small saucepan over low-medium heat. Cook, stirring occasionally, until apples are cooked through and mixture has reduced to a paste-like consistency. This will take perhaps 20-30 minutes.
- Set aside to cool.
To make pastry:
- Blitz flour and butter in a food processor to a breadcrumb-like consistency.
- With the processor running, add egg yolk and then slowly add in cold water until the mixture starts to form clumps.
- Turn out onto a lightly floured board or a silicon baking mat and press the dough together into a disc. Wrap and refrigerate to rest for about 20 minutes.
To assemble and bake:
- Preheat oven to 180 degrees C.
- Roll the dough out to about 3 or 4 mm thick. Cut 12 circles large enough to fit into a cupcake tin (covering the base and sides of each hole), then carefully lift the circles and press them into the tin. (Don’t worry if the dough breaks as you line the cupcake holes – just press it back together and use scraps of dough to patch up any holes).
- Roll out remaining dough and cut out 12 stars using a cookie cutter.
- Place a tablespoon or so of fruit mince into each pastry shell and place a star on top.
- Bake for approximately 20 minutes or until pastry is cooked through and golden. Allow to cool in the tray.
- Dust with icing sugar just prior to serving.
- You can add some sweetener to the fruit mix if desired. A couple of tablespoons of rapadura sugar would work.
- Both components of these can be prepared ahead of time. The fruit mince keeps well in the fridge for up to a week. Pastry can be stored in the fridge or freezer until you are ready to roll it out.
- If you have a little bit of pastry left over, cut smaller discs and pop them into the bottom of cupcake tins to form a little bowl shape – drop in a dollop of jam and bake just like the mince pies. Great for the fruit-mince-phobes!