Christmas fruit low-carb mince pies

These low-carb mince pies are the perfect end to the Christmas meal or just as a treat with only 4g carbohydrate per serve. The fruit mince tastes even better if made a week before and refrigerated ready for use. Freezes well. Lovely served just warm. Ensure the cream cheese is at room temperature.

Low-Carb Mince Pies

These low-carb mince pies are the perfect end to the Christmas meal or just as a treat with only 4g carbohydrate per serve. The fruit mince tastes even better if made a week before and refrigerated ready for use. Freezes well. Lovely served just warm. Ensure the cream cheese is at room temperature.
Course Dessert, Snack
Servings 24 pies

Ingredients
 

FRUIT MINCE

  • 150 g red apple fresh, skin on, grated
  • 85 g dried apricots diced
  • 40 g cranberries fresh or frozen
  • 150 ml apple juice 100% juice
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla essence
  • Pinch cinnamon
  • Pinch ground nutmeg
  • Pinch mixed spice
  • 1 teaspoon sugar substitute of choice or xylitol
  • 1 tablespoon brandy

PASTRY

  • 250 g almond meal
  • 2 tablespoons sugar-free gluten-free maple flavoured syrup
  • 30 ml butter melted
  • 1 teaspoon vanilla essence
  • 1 egg
  • 3 teaspoons orange zest
  • 2 teaspoons sugar substitute of choice or xylitol
  • 60 g cream cheese regular fat

Instructions
 

TO MAKE THE PASTRY

  • Combine 2 teaspoons of orange zest with all the other ingredients and mix until a firm dough is formed.
  • Roll out thinly between two sheets of baking paper and allow to rest.

TO MAKE THE FRUIT MINCE

  • Place a teaspoon of orange zest and the remaining ingredients, except the brandy, in a saucepan.
  • Cover and simmer over a gentle heat for about 60 minutes, stirring frequently to ensure the mixture does not stick to the bottom of the pan.
  • Remove from the heat, drain and add the brandy. Allow to cool. Refrigerate at this point if making ahead.
  • Mix the remaining teaspoon of orange zest with the cream cheese until it is smooth and set aside.

TO ASSEMBLE

  • Preheat the oven to 150°C.
  • Grease the pie tins and cut the pastry into circles large enough to line the tins.
  • Place ½ teaspoon of cream cheese mixture into the bottom of each tin and then fill to the top with the cooled fruit mince mixture.
  • Cut out the remaining pastry to form a star on the pies.
  • Bake in the oven for about 30 minutes until golden brown.
  • Cool before removing from the tins. Store in an air tight container.
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This gluten-free recipe is from the new cookbook: carbs by numbers low carb recipe options – Christmas by Sandra Dunbar and Meg Pell.

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