Healthier Mince Pies
You can not have Christmas without at least 1 mince pie! However, traditional mince pie recipes contain a lot of sugar and butter, which makes them extremely calorific. Our recipe contains half the fat so you can still enjoy this tradition over Christmas without feeling guilty.
275g Plain Flour
½ tsp Baking Powder
1 Egg, beaten
For the filling
175g Mixed Dried Fruit
Zest & Juice of 1 Lemon
60g Dark Muscovado Sugar
1 ½ tbs brandy/rum
1 ½ tsp Mixed Spice
1 Small Dessert Apple, coarsely grated and excess juiced squeezed out
1 tsp Icing Sugar, to dust
Time: 50 Minutes
Servings: 12 Mince Pies
Preheat the oven to 190 degrees celsius and grease a 12-hole bun tin for later.
In a large bowl add the flora, flour and baking powder and rub together until it resembles breadcrumbs.
Then in a separate bowl, mix the egg with 2 tbsp of cold water, reserve 1 tbsp and then add the rest into the flour mix. Combine the egg with the flour mix until it forms a smooth dough – you may need to add a little extra cold water. Then wrap in clingfilm and place in the fridge for 20 minutes.
Place all the filling ingredients into a saucepan and cook over low heat for about 10 minutes or until the apple has broken down a little, then pop it to one side and allow it to cool.
Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, cut out 12 x 7cm discs and use to line the tin. Spoon the cooled filling into the pastry cases.
Cut out 12 x 3-4cm stars from the remaining pastry and put on top of each filled pie. Brush with the reserved egg mix and bake for 18-20 minutes, or until the pastry is golden in colour.
Cool in the tin for 10 minutes and then transfer them to a wire rack. Once cool dust with the icing sugar, and enjoy!