Angelic Mince Pies

Ingredients

For the filling

• 2 apples (200 g)
• 2 teaspoons vanilla essence
• 100 g raisins
• 100 g sultanas
• juice of 2 oranges
• 1 tablespoon coconut oil
• 1½ teaspoons cinnamon
• 1½ teaspoons ground ginger

For the crust

• 375 g ground almonds
• 5 tablespoons coconut oil
• 4 tablespoons water
• 20 dates

Method

Core and chop the apples into small pieces. Place in a large saucepan.

Add the remaining filling ingredients and stir together.

Let the mince simmer and stew gently for about 30 minutes, until the apples are softened.

Place all the crust ingredients in a food processor. Process for a minute or so until everything has blended together. Sprinkle a gluten-free flour over work surface and roll the mix out so that it’s about ½ cm thick.

Heat the oven to 180°C/350°F/gas mark 4.

Grease some muffin tins with coconut oil and then mould the mix into the individual tins. Cut the remaining mixture into star shapes using a cutter. Place the tray of crusts in the oven for 8 minutes, until they start to turn golden brown. Remove and allow to cool.

Start assembling the pies. Put two heaped teaspoons of mince into each pie before placing a star over the middle of the mince. Bake the pies again for 8 minutes.

Allow to cool before scoffing.