Mincemeat Pie
For the longest time I really thought mincemeat pies were made with meat. I remember once my mum telling me that they were really good and that we used to always have them when we lived in London. This confused me cuz she’s vegetarian, didn’t really make much sense. I then found out that actually, there’s no meat, just dried fruit, orange, sugar, butter, spices, all cooked into some sweet gooey concoction that’s then stuffed inside a shortbread-like pastry and makes a mini pie. LIKE WOW this just got sooo much more interesting. Definitely want. Anyways, I ended up trying one at some point and couldn’t believe I had been missing out on it my whole life just because I misunderstood the name. There’s my lesson for today kids, don’t trust a food by it’s name. Always eat it first, judge later #wisewords. So here’s my version of the classic mincemeat pie made gluten-free, vegan and sugar-free.
Ingredients
Method:
Zest and juice the half an orange
Add all the other ingredients for the mincemeat in a pot over low heat and simmer for about 15 minutes
Remove vanilla pods and star anise, and let cool
Pre-heat the oven to 200 celsius
Put all the ingredients for the crust in a food processor except for the water and blend
Add the water a blend until mixture is crumbly
Take mixture out of the blender and roll out onto a floured surface
Cut circles slightly bigger than your muffin cups
Put crust into the muffin cups and press down and on the sides
Keep any left over crust dough
Put a big tbsp of mincemeat into the pies
Use the remaining dough to either cut up strips and place in “pie-like” criss-cross, or into stars
Put in the oven for about 15 minutes or until golden
Remove and let cool before eating
Mincemeat:
1/2 cup raisins
1/2 dried cranberries
1/2 dried figs
1/2 orange (zest and juice)
2 tbsp maple syrup
1/2 apple grated
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
4 star anis
2 vanilla pods (slit open and inside scrapped out)
Crust:
¾ cup gluten-free flour mix
1/2 cup coconut oil
1 tbsp maple syrup
¼ tsp salt
3 tbsp ice water