Did you know… In the Tudor period Mince Pies were rectangular, shaped like a manger and often had a pastry baby Jesus on the lid.
They were made from 13 ingredients to represent Jesus and his disciples and were all symbolic to the Christmas 🎅🏼 story.
As well as dried fruit such as raisins, prunes and figs, they included lamb 🐑 or mutton (suet) to represent the shepherds and spices (cinnamon, cloves and nutmeg) for the Wise Men.
It was only later, post Reformation that the mince pie adopted a round shape.
MINCE PIES
As well as dried fruit such as raisins, prunes and figs, they included lamb 🐑 or mutton (suet) to represent the shepherds and spices (cinnamon, cloves and nutmeg) for the Wise Men…
12
servings1
hourIngredients
MINCEMEAT
3 Medium Sized Zucchini Finely Chopped
Zest of 1/2 an Orange
Zest of 1 Lemon
1 tsp Fresh Lemon Juice
2 tbsp Amaretto Liquor
1/2 tsp Ground Cinnamon
2 tsp Ground Coriander
1 tsp Allspice
1 tsp Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Ground Cloves
2 tsp Chia Seeds
6 tbsp Brown Erythritol
1 tsp Liquid Sweetener
4 tbsp Grated Suet
- Pastry
200 g Almond Flour
60 g Coconut Flour
1 tsp Baking Powder
8 tbsp Erythritol
1 tsp Xanthan Gum
Pinch of Salt
140 g Cold Butter
60 g Cream Cheese
2 Medium Eggs
Method
- MINCEMEAT
- Put the chopped zucchini and all other ingredients (except the suet) into a large saucepan.
- Bring quickly to the boil, reduce heat and simmer for 30 minutes, stirring occasionally. Make sure it doesn’t stick.
- Method
- Mix all dry ingredients in a stand mixer.
- Add the cooled butter in small pieces, and the cream cheese whilst the stand mixer is running.
- When the mixture resembles large breadcrumbs, add the egg.
- Mix until it forms a dough.
- Wrap in grease proof paper or cling film and cool in the fridge for at least one hour. The dough will be sticky to touch.
- Take half the cooled dough and roll into a sausage shape with your hands. Cut into two pieces, 3/4 and a 1/4 of the length.
- Divide the 3/4 piece into 6,
- and form into 6 equal shaped balls.
- Do the same with the 1/4 length making smaller balls.
- Using a 12 cupcake form, press the dough into 6 individual forms with your fingers. You can’t cut them with a cutter because the dough is too soft.
- Press the 6 little dough balls flat and form into round lids.
- Repeat, until you have 12 cupcake forms lined with dough.
- Fill each form with the mincemeat mixture.
- Pop the lids on and pierce with a knife.
- Bake in the oven 160C for approximately 20-25+ minutes or until lightly browned.
- Leave to cool slightly, pop them out of the form. If the base is still soft/slightly undercooked, put them on a rack in the oven for another 5-10 minutes or until baked through.
Notes
- MACROS per pie: 4.6g Carbs – 23g Fat – 6.1g Protein – 267 Calories
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