Mince Pies

Mince pies are one of the most classic festive treats. Put in the effort and make your own pastry and pie filling and the results are delicious. Homemade wins every time!

Ground almonds make the most amazing shortcrust pastry and it’s also a much much nutritious alternative to refined white flour. They’re full of a range of B vitamin which is really important for cell metabolism. For example, thiamin helps your body to process carbohydrates and protein. Almonds also add some unsaturated fats to this recipe which can help ease chronic inflammation and it might even help to lower your cholesterol levels. The range of fresh and dried fruit in this recipe adds lots of fibre and a wide range of antioxidants. The fibre will help to support your digestive tract, which probably needs a little extra love and care over the festive season, and the antioxidants help to lower your risk of developing a chronic disease. We’ll take two please!



Shortcrust pastry:

  • 350g almond flour
  • 30g room temperature butter/coconut oil
  • 1 egg
  • 2 TBSP honey/maple syrup
  • 1 tsp vanilla extract

Mince filling:

  • 2 apples finely chopped
  • Juice of 2 oranges & zest of 1 orange
  • 100g cranberries
  • 100g raisins
  • 100g sultanas
  • 2 TBSP honey/maple syrup
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp vanilla extract
  • 100ml water




  • Add all the ingredients to the pan and simmer for roughly 30 mins. The apples should be soft and the mixture should be nice and sticky once done.

Shortcrust pastry:

  • Preheat the oven to 180°C.
  • Grease a muffin tin with butter or coconut oil.
  • Add all the ingredients to the food processor and blend until it forms a dough.
  • If the dough is quite soft and sticky you can store it in the fridge for a bit to make it easier to work with.

Assembling the pies:

  • Roll the mixture out on a flat surface covered in flour. When about 1cm thick cut out circles using a pastry cutter, you can also use the top of a glass.
  • Place circles into the muffin tin and press into the edges.
  • Add a scoop of the filling into each pie, you can fill them right to the top.
  • With the leftover pastry you can cut out the tops for the pies. We used a tree-shaped cutter but use whatever you have.
  • Bake in the oven for roughly 12 minutes. They should start to turn a golden brown colour.
  • Leave to cool for 10 minutes before removing from the tin.