'Tis the season to eat, drink and be merry, and nothing says Christmas quite like the classic mince pie; it's the perfect combination of sweet dried fruits, festive spices and crumbly pastry. We've created this hypo-allergenic version that is vegan, gluten free and made using our hemp & pea protein. Serve them hot from the oven with a coconut based ice-cream for the true taste of Christmas!
Mix together the 3 types of our, protein, salt, cinnamon and granulated sweetener before rubbing in the butter. Add in the water a tablespoon at a time and work it into a dough, being careful not to overwork. Roll into a ball and wrap in cling lm, putting it in the fridge to chill for 30 minutes.
Whilst this is chilling, on a low to medium heat, start to cook the apple in the coconut oil, adding in all the other lling ingredients.
Cook in a pan with the lid on, stirring frequently, until the apple is soft.
Place a little our on a clean surface and roll out the pastry gently. Be careful as this will be a little more crumbly than regular pastry. Cut out circles with a cookie cutter and place into a greased cake tray, using extra pastry to patch up any holes or cracks. Fill the pastry cases with the lling and cook at 180c for 15-20 minutes.
Best served warm with a dollop of coconut cream, yogurt or ice cream!