Mini chocolate mince pies

Ingredients

  • 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

  • 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

Steps

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

  2. To make pastry, sift flours, almond meal and cocoa powder into a large bowl. Rub in margarine with fingertips until mixture resembles fine breadcrumbs.

  3. Stir in egg, then just enough water to make the ingredients come together.

  4. Knead quickly and lightly on a floured surface until smooth. Wrap in plastic and refrigerate for at least 30 minutes before rolling.

  5. Roll out pastry to 3mm thickness and cut into 24 rounds using a 7.5cm cutter.

  6. Gently ease into lightly oiled patty tins.

  7. Stir Equal into fruit mixture and divide between pastry cases.

  8. Decorate with leftover pastry and glace cherries.

  9. Bake at 180 C for 20-25 minutes or until pastry is crisp.

Nutritional values (approx, per serving)

503 KJ | 120 Cal | 4g Fat | 7g Carbs | 1g Fibre

Glycemic index - medium GI

Serves: 24

Claire Meirellesdesserts, baking