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.
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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