An autumnal, and slightly lighter version of a traditional mince pie. Bursting with colour and flavour, these are just right for little fingers to hold. They also contain plenty of fruit and no added sugar.
Serves: 12
Dietary: Suitable for vegetarians, nut-free
Preparation time: 1 hour, plus 30 minutes chilling
Cooking time: 20 minutes
INGREDIENTS
For the pastry:
230 g plain flour
115 g hard margarine, in small cubes
3 Tbsp cold water (add gradually and adjust if necessary)
For the filling:
¼ cup dried apricots (40 g) diced
1/8 cup sultanas (20 g)
2 tsp margarine melted (10g)
½ apple, peeled, cored & grated
nutmeg or cinnamon, optional
1½ cups raspberries (170 g), mashed with a fork
a little milk or beaten egg to stick pastry lids on and use as a glaze,
METHOD
- To make the pastry, sift the flour, rub in hard margarine. Lightly mix in water until dough is formed. Cover in clingfilm and refrigerate for at least 30 minutes.
- Mix together filling ingredients, except the mashed raspberries.
- Pre-heat over to 220oC and grease 12-hole mince pie tin.
- Roll out pastry on a lightly floured surface.
- Cut out 24 rounds of pastry (12 with large cutter (bases) and 12 with small cutter (lids)).
- Line mince pie tin with larger rounds.
- Half fill bases with filling. Top with a little of the mashed raspberries, but reserve most raspberries to use as the sauce.
- Use water/milk/egg to dampen pasty and press-on lids. Make two slight steam holes in lids with the tip of a sharp knife.
- Optional: glaze lids with milk or beaten egg.
- Place in oven for 20 minutes, until golden brown.
- Allow cooling slightly before serving. Serve with mashed raspberry (innards) as a sauce.
This recipe has been donated by Catherine McNeill, Registered Associate Nutritionist
NUTRITION INFORMATION
Per serving: per pie
Total calories: 163 kcal
Fat: 8.2 g
Saturated Fat: 2.8 g
Carbohydrate: 19 g
Total sugar: 4.2 g
Fibre: 2.6 g
Protein: 2.4 g
Salt: 0.1 6g
NUTRITION FACTS
- The fruit filling is sweet without any additional sugar. Using crushed raspberries as a sauce is a luxurious and fat-free option. Just one pie with its sauce is a good source of vitamin A for a 7-10-year-old.
VARIATIONS
- Fresh raspberries may be out of season – frozen are easier to store ahead of time and a cheaper alternative.
- For a more ordinary dessert, either custard or evaporated milk could be used as a topping. Evaporated milk is often fortified with vitamin D.
© 2021 The Caroline Walker Trust