baking christmas dessert sweettreats one pot

homemade Christmas mince pies

ready in: 1 hour

servings: many

by: Guest Contributor

These festive Homemade Christmas Mince Pies are the perfect blend of sweet and sticky organic fruits and nuts, all wrapped in a buttery, crispy pastry.Baked to perfection in the versatile Ironclad Jr. or Lil’ Legacy pan, they offer a truly special touch to your festive table.

Pro Tip: The fruit mince makes an excellent gift or can be frozen to bake more batches.

 

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ingredients

filling

  • 1 cup Ceres Organics Raisins
  • 1 cup Ceres Organics Sultanas
  • ½ cup Ceres Organics Dried Cranberries
  • ½ cup Ceres Organics Dried Blueberries
  • ½ cup Ceres Organics Dried Tart Cherries
  • ½ cup Ceres Organics Dried Apricots, chopped roughly
  • 1 cup Ceres Organics Brazil Nuts, chopped roughly and toasted
  • 2 lemons, juice and zest
  • 2 oranges juice and zest
  • 1½ cup Ceres Organics Coconut Sugar
  • 2 tsp ground allspice
  • ½ tsp ground star anise
  • ½ tsp ground nutmeg
  • 2 tsp Ceres Organics Ground Cinnamon
  • 2 tsp Ceres Organics Ground Ginger
  • 4 Tbsp Ceres Organics Coconut Oil
  • 1 ½ cup sherry, port, brandy or rum or more orange juice
  • 1 green apple, grated

pastry & coconut cream

  • 1½ cups Ceres Organics White Stoneground Flour
  • ½ cup Ceres Organics Almond Meal
  • ¼ cup Ceres Organics Demerara Brown Sugar
  • ½ tsp salt
  • 120g (vegan) butter chilled and chopped into walnut size pieces
  • 5 Tbsp ice cold water
  • 1 tin Ceres Organics Coconut Cream, chilled overnight
  • 1 tsp vanilla

method

  1. To make the filling combine all ingredients in your Ironclad Old Dutch Pot and bring to a simmer for 3 minutes. Mix well and leave to cool. Add the grated apple then refrigerate overnight.
  2. To make the pastry, blitz all ingredients aside from the chilled water, in a high speed mixer until the mix resembles fine breadcrumbs.
  3. Pulse in the water until the dough forms a ball.
  4. Remove from the mixer, wrap and chill for at least half an hour.
  5. Heat oven to 160 °C and lightly grease your pans.
  6. Split the pastry into two thirds and one third.
  7. Sprinkle the bench top liberally with flour or ground almonds and roll out the larger piece of pastry. Cut into rounds and line the bottom of the pan(s) with pastry, then fill to nearly the top of the pan with the fruit mince filling.
  8. Roll out the remaining pastry and cut into even strips, then lattice the top of the pie(s).
  9. Brush the pastry with plant milk or milk and bake for 40 minutes until the pastry is brown and the fruit is sizzling.
  10. Whilst the pie(s) cooks whip the cream by chilling a bowl in the freezer for 10 minutes then beating the hardened coconut cream (do not pour any of the watery juice into the bowl) and vanilla together with an egg beater till stiff peaks form. Store in fridge until ready to use.
  11. Dust the pies with icing sugar and serve hot to the table with lashings of whipped cream of your choice.

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