A British tradition during the festive season, mince pies are now popular throughout the world for their spiced fruit filling and crumbly short crust pastry.
Originally made with suet, eggs, butter, wheat flour and sugar, this vegan version is free from gluten, grains, sugar and animal products.
Made with a filling of raisins, goji berries and apricots as well as orange and spices and a pastry of tapioca, almond and coconut oil, we believe these little treats to be a healthy option that can be enjoyed at any time of day in the run up to Christmas.
Makes approximately 18 pies
- ½ tsp ground cloves (if you have whole cloves, crumble the tops into powder)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tsp coconut oil
- 2 packed tbsp orange zest
- 50 g goji berries
- 100 ml orange juice
- 150 g dried apricots
- 160 g raisins
- 1 tbsp + 2 tsp coconut oil
- 85 ml water
- 100 g almonds
- 175 g tapioca flour
For the pastry, process the tapioca flour and almonds in a high speed blender until smooth and mixed completely. Combine in a bowl with the coconut oil and water and mix together well. To finish, knead by hand until a ball of dough has formed. Leave to rest, covered with a tea towel.
For the filling, in a blender or food processor, combine the apricots and goji berries on a low speed until broken down and mixed well. Set aside and in a bowl, combine the coconut oil, orange juice, orange zest and spices and mix well. Add the raisins and the apricot goji mix and stir together until well combined.
Roll out the pastry on a silicone sheet. This is a sticky, wet dough so be gentle. Cut out circles of pastry for pie bases and shapes for tops. Be careful when peeling these off of the sheet.
Place the bottoms in a pie case, fill to the top with filling and cover with a pastry shape. Brush tops and pie edges with a little plant based milk to get a golden finish.
Bake at 180°C for 18-20 minutes.