Recipe: Immune Boosting Mince Pies

We recently ran a Savoury Bakes Workshop with Bee's Bakery to share & spread our love for savoury baking, and show how to pack a punch with flavour. Spice up your Christmas with this unique take on the traditional mince pie, packed with beetroot (yes beetroot!) and lots of festive spice!

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Ingredients:

For the homemade fruit mincemeat:

  • 200 g apples, chopped into small chunks
  • 1 small raw beetroot, finely grated
  • 50g sultanas, currants or raisins
  • 50g dried cranberries
  • 50g dried blueberries
  • 30g chopped almonds
  • the zest and juice of 1 small orange
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • 1 tbsp fresh ginger, finely chopped
  • 1 tsp vanilla extract
  • 3 tbsp seeds / nuts of your choice (e.g. chia seeds, pumpkin seeds, millet)

For the pastry and glaze:

  • One packet of filo pastry
  • 50g butter or other vegetable fat
  • 1 tsp of ground turmeric
  • ½ tsp finely chopped ginger
  • ½ tsp cinnamon

Method:

For the mincemeat:

  • Simmer all ingredients together in a saucepan gently over a low heat for 10 minutes, stirring occasionally until you have a rich, sticky mixture.
  • Depending on how dried your fruits are when bought, you may need to add a little more liquid – you’re looking for a consistency that is easily spoonable.
  • Allow to cool.

For the filo pastry cases:

  • Spray your nonstick muffin tin with olive oil / other vegetable fat in a spray bottle.
  • Carefully unroll your filo pastry and cut into 4 inch squares – you’ll need around 32 squares total. Keep the filo pastry trimmings for the tops.
  • Place 3 squares of pastry into each muffin well at different angles to make sure the mincemeat doesn’t stick to the tin.
  • Dollop 2-3 teaspoons of mincemeat into the well of each muffin tin.
  • Gently scrunch up a couple of the pastry trimmings and place on top of the mincemeat in a ruffled manner – gently brush the tops of your mince pies with the glaze.
  • Bake at 170 degrees C for 8-10 minutes, checking back regularly to make sure that the edges of the pastry isn’t burning.
Cheri NeufeldComment