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Mini chocolate mince pies

Serves: 24

Filling

• 1 1/2 cups of dried mixed fruit
• 1 apple, finely diced
• 1/4 cup crushed pineapple in natural juice
• 2 tbsp orange juice
• 2 tsp mixed spice
• 2 tbsp Equal Spoonful or sugar
• 24 glace cherries, extra

Pastry

• 1 cup plain flour
• 3/4 cup self-raising flour
• 1 1/2 cups almond meal
• 1 tbsp cocoa
• 1 tbsp Equal spoonful or icing sugar
• 60g canola or olive margarine
• 1 egg, lightly beaten
• 80ml iced water

Place all filling ingredients except Equal and cherries in an airtight container and refrigerate for 3-5 days, stirring occasionally.

To make pastry, sift flours, almond meal and cocoa powder into a large bowl. Rub in margarine with fingertips until mixture resembles fine breadcrumbs. Stir in egg, then just enough water to make the ingredients come together. Knead quickly and lightly on a floured surface until smooth. Wrap in plastic and refrigerate for at least 30 minutes before rolling. Roll out pastry to 3mm thickness and cut into 24 rounds using a 7.5cm cutter. Gently ease into lightly oiled patty tins. Stir Equal into fruit mixture and divide between pastry cases. Decorate with leftover pastry and glace cherries. Bake at 180 C for 20-25 minutes or until pastry is crisp.

Nutrition information per serve:
KJ 503 Cal 120 Fat (g) 4 Fibre (g) 1 GI medium Carbohydrate (g) 7

Updated recipe section funded by the Diabetes Foundation.