Winging Life Since 1995

Wednesday, 21 December 2016

Mince-less Mince Pies | Apple & Pecan

I hate mince pies. Every year I try these beautiful little things and I pretty much spit them out each time. It’s the same with Christmas Cake and Christmas Pudding. Bleh. So this year, I decided to make my own mincemeat-less mince pies that still incorporates the smells and flavours that Christmas is all about... And mainly so I could stuff my face that little bit more.

Now I’m recently lactose intolerant (*cries*) this recipe is also dairy free!

Apple, Cinnamon & Pecan Mince Pie Ingredients:
Makes 12-18 Mince Pies

  • Shortcrust Pastry Block / Sheet
  • 3 cooking apples
  • 60g pecans
  • 40g + 3tbsp caster sugar
  • 1tbsp lemon juice
  • ½ tsp ground cinnamon
  • Pinch of nutmeg
  • 1 beaten egg


1. Preheat your oven to 180℃. Grease 2 bun trays with a butter alternative spread of your choice. I used Pure Dairy & Gluten Free Sunflower Spread.

2. Toast the pecans on a medium heat for a few minutes and then place them on a plate. In the same pan, take 3tbsp of golden caster sugar and spread evenly to caramelise. This can take a few minutes so keep an eye on it. Do not stir or turn up the heat while the sugar is in the pan as it can cause the sugar to burn. Once all the sugar crystals are no longer visible, slowly tip the pan to completely cover the base in the caramel. Toss the pecans in the caramel to cover them and then return them back to the plate to cool. If you are peckish and want one now - don’t! You’ll burn your tongue and regret it.

3. Peel the apples, slice into four pieces and remove the core, otherwise it will be nasty. Place the apples and pecans into a food processor and pulse until it’s a fine looking mixture. This is how it will go into the pastry so pulse it as much or as little as you want.

4. Tip the mixture into a mixing bowl to mix in the remaining sugar, cinnamon, nutmeg and lemon juice. Be careful with the lemon juice if you have any open wounds. If you feel your mixture is too watery just drain it slightly with a sieve.

5. Cut out 18 circles from your rolled pastry that are larger than your tray holes and place them inside the holes (you know the drill.) With the remaining pastry, use a fun Christmas shaped cutter to cover the tops.

6. Spoon out your mixture into the tray holes, top your pies and brush with a beaten egg.

7. Bake for 20-25 minutes until the tops are golden. Cool on a wire rack and then tuck in.

Based on Lay The Table’s recipe.

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