1 large apple, like Braeburn, Gala
75g golden sultanas
65g dried, unsweetened cranberries
60g other dried fruit (sour cherries,
blueberries, mango, apricots
– dried but unsweetened)
Zest and juice of an orange
50g coconut palm sugar
4 tbsp organic butter, cubed
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
Pre-heat the oven to 175°C, then put the almond and coconut flours in a bowl with
the sugar, baking soda and salt. Stir in the orange zest. Grate the frozen butter into
the flour and mix together with your fingers till a crumb forms. Step 3: Stir in the
egg and bring together the mix with your hands to form a dough. Divide the dough
in half; wrap each in film and place in the fridge for 1 hour (or overnight). Grease
the moulds of a muffin pan with a little butter. Remove the dough from the fridge
and place between 2 sheets of baking/ greaseproof paper. Roll with a rolling pin to
flatten out the dough until it is pie-crust thin.
Put all of the ingredients above (other than the brandy) into a large saucepan over
medium heat and stir. When the butter is fully melted, turn the heat to low, cover
and cook for 15 minutes, stirring often.Take the saucepan off the heat and stir
through a tablespoon of brandy, and decant into sterilized glass jars.
Leave to cool with the lid slightly ajar, then secure tightly and store until required.
Using a biscuit cutter (or an upturned jam jar – needs to be about 8cm diameter),
cut out 25 circles and lightly press into the muffin pan moulds. The pastry can be
tricky to work with, as there is no gluten holding it together. Be patient. If the pastry
splits just push it back together with your fingers and use any pastry scraps to fix it up.
Fill up each pie mould with a heaped teaspoon of mincemeat. Using the remainder of
the dough cut out 25 stars to top each pie. Bake in the oven for 12 minutes. Leave to
cool in the tins, before gently easing them out. Don’t be temped to remove from the
tin when they come out of the oven – they WILL fall apart if you do this!