Mince Pie Roses
Updated: Sep 19, 2020
These mince pies are so dreamy! They are also accidentally vegan so those of you who follow a vegan diet can hit these up also.
A lovely twist to regular short-crust pastry (which is equally as delish, don’t get me wrong) but I fancied trying something new. These are delightfully cripsy, fruity and have a gorgeous christmassy spice running through them.
So let’s get to it! These are simple to put together and a huge crowd pleaser as they look and taste so spectacular!
Ingredients (makes 12):
2/3rd cup currants
1/3rd cup pitted soft dates, chopped into small pieces
2 bramley apples peeled and chopped into small pieces
2 small oranges (juice from both, zest from 1)
1 cup water
1 tsp vanilla extract
1.5 tsp ground mixed spice
1/2 tsp ground nutmeg
2 tsp grated fresh ginger
2 tsp granulated stevia (or just use regular caster sugar)
2 tbsp flaked almonds, toasted
12 sheets of filo pastry
1 tsp coconut oil/spray or organic butter
Preheat oven 180 fan and grease a 12 hole muffin tin with coconut oil spray (quickest option) or a swipe of butter, then set aside.
In a medium saucepan, add all the mincemeat ingredients (apples first with 1 cup water) and let simmer on a medium-low heat to thicken (around 15-20 mins).
Whilst the mincemeat is simmering, toast the almond flakes gently in a pan, being careful not to burn them (keep them moving) – transfer to the simmering mincemeat once the almonds are crisp and golden.
Unroll and flatten out the 12 sheets of filo pastry on top of each other on a cutting board. Cut the sheets in half across the width and again down the centre so you have 4 quarters. Try and work fairly quickly with the pastry so it doesn’t dry out. You can always dampen a tea towel and press gently into the sheets to keep moist.
Line the bottom of each muffin tin hole with 3 sheets, 1 at a time rotating into an approx star shape, pressing into the base. Put in the oven for 5 mins to start the pastry off, allowing it to golden slightly.
After 5 mins, remove the pastry bases from the oven and spoon in the mincemeat filling, equally between each pie. Top with the 1 remaining filo sheet on each pie, scrunched slightly for a pretty effect. Pop in the oven once again with a brush of butter/oil on top. Bake for 12 minutes until gold and crisp.
Filo pastry is very delicate so be extra gentle when removing them from the muffin tin after they are cooked through. Enjoy with a dollop of vanilla ice cream melting deliciously into that crispy pastry with all those festive flavours, or a splodge of tangy, greek yoghurt. Heaven!