These really are the dream! The crust is made with chickpea flour and dates, not baked but cooked in a pan! Then there’s the Christmassy filling with lots of sticky sweet goodness (even prunes!) and then there’s all that delicious festive flavour. Make these once and you’ll be sold!
Makes 8 large mince pies
For the crust:
100g coconut oil
100g chickpea flour
70g oats (can use gluten-free oats)
For the filling:
2 apples, chopped in small pieces
100g prunes, about ¾ cup, chopped in small pieces
100g sultanas, about ¾ cup
80g cranberries, about ¾ cup
juice of 1 orange
juice of ½ lime
some orange zest
1 teaspoon cinnamon
Start by making the mince. Place the apples in the saucepan first, squeeze the orange and lime and grate some of the orange zest into the pan. Stir and let the apples cook for a few minutes, then add the rest of the ingredients and keep stirring. Let this cook on low heat while you make the crust for the pies.
To make the crust melt the coconut oil in a large pan, then pour in the chickpea flour and start stirring on a low to medium heat. While stirring, warm the dates in a separate pan on low heat for a few minutes (especially if they are hard) so they melt easily when added to the chickpea flour and coconut oil mixture. Leave aside.
You will need to continuously stir the chickpea flour mixture for around 15 minutes on low heat until the mixture starts to thicken and you notice the colour change very slightly from yellow to orange/light brown. As soon as you notice the colour change, add the oats and the warmed dates and remove from heat, still stirring vigorously until the dates start melting into the mixture. Let this cool down until it is cool enough to be able to handle it. You can remove the mince mixture from the heat and let this cool down now. Using a fork, gently mash the mince mixture so that it becomes more sticky.
I prefer to use silicone cupcake moulds for these mince pies as it is much easier to remove the mince pies from them later. If using a muffin tin, then grease each tin with coconut oil. Mould the mix into individual tins and then cut the remaining mixture into stars or whichever shape you like (I used star moulds) to then go on top of the pies. Fill the mince mixture into the individual pies, then place the star shapes on top and place in the fridge.
Mira Manek is giving Indian food a facelift, making it lighter, brighter and healthier with her cookbook Saffron Soul and her sell-out Indian supperclubs, feasts and yoga brunches in London. Mira’s debut cookbook Saffron Soul is a celebration of flavourful home-cooked Indian food, bringing together her grandmother’s and mother’s traditional Gujarati thalis with her own modern inspired dishes. From beetroot coconut curry and masala grilled aubergine to shiro and saffron lime cheesecake, Saffron Soul covers a whole array of easy to make, beautifully photographed dishes, taking the spice box out of the context of curries and daals and into our modern day life. Mira is all about making Indian spices and food more accessible to all, and Saffron Soul is the start of that!
Buy Saffron Soul – amazon.com