Mini Vegan Homemade Star Mince filled Pies

The Balanced Kitchen
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 12

Ingredients
  

Crust

  • 400 g spelt flour
  • 1 tsp salt
  • 100 mls olive oil
  • 200 mls water

Filling

  • 1 cup frozen or fresh cranberries
  • 1 cup raisins or sultanas
  • 2 apples core removed, peeled and diced
  • 1 tbsp dessicated coconut
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 2 juice of oranges
  • 1 zest of orange
  • 1 tbsp coconut oil

Instructions
 

Crust

  • Place the flour, salt & oil in a bowl and combine using hands or a wooden spoon.
  • Gradually add the water until fully combined and forms a dough.  Add a little more flour if it becomes too sticky.
  • Wrap the dough ball in cling film and place in the fridge for at least half an hour while you make your filling.

Filling

  • Place all filling ingredients into a pan with a lid on. Use a very low heat and simmer for 30 mins until all soft.
  • Mash the pan contents a little using a fork once cooked.
  • Heat the oven to 180 degrees C.

Crust

  • Take the dough from the fridge and roll out until you have a large rectangular shape.
  • Use a cutter which has a circumference slightly wider than your holes in the baking tray to allow enough to fit the bottom and sides, creating your mince pie base.
  • Place the bases in the tray and add a spoonful of mixture to each one.
  • Re-roll the remaining bits of pastry left from the base cuttings.
  • Create star shapes using a cutter the same size as the mince pie top and place the stars on top of each mince pie.
  • Add the tray to the oven and bake for about 20-25mins until golden.
  • Remove from the oven and allow to cool on a cooling rack.

Notes

Serve with coconut yoghurt.
For your guests with a sweeter tooth, add a sprinkling of granulated xylitol or some stevia
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