Healthy Fruit Mince Pies

Ingredients

• 300 g (3 cups)oat flour
• 1egg
• 3 tablespoonsmelted coconut oil
• 2 tablespoonshoney or maple syrup
• 120 ml (½ cup)cold water
• 2 (250 g)apples
• 1 large (100 g)carrot, finely grated
• 225 g (1½ cups)mixed dried fruit
• Zest of 1orange
• 120 ml (½ cup)fresh orange juice (from 1 orange)
• 120 ml (½ cup)water
• 1 teaspooncinnamon
• ½ teaspoonginger
• 1 teaspoonvanilla extract

Instructions

1. 1

   Combine the filling

   Put the apples, carrot, dried fruit, orange zest and juice, water, cinnamon, ginger and vanilla in a saucepan.

2. 2

   Simmer gently

   Cover and simmer for 45 minutes, stirring from time to time. Keep the heat low so the mixture simmers gently rather than boiling rapidly.

3. 3

   Cool the filling

   Take the pan off the heat and leave the filling to cool before using it in the pastry cases.

4. 4

   Prepare the tin

   Heat the oven to 160°C (350°F) and grease a standard 12-cup muffin tin plus 2 extra muffin cups.

5. 5

   Mix the pastry

   In a large bowl, combine the oat flour, egg, melted coconut oil and honey or maple syrup. Mix well with your fingers.

6. 6

   Form the dough

   Gradually add the cold water, kneading with your fingers until a soft dough forms. It will begin to firm up as you work it.

7. 7

   Shape the cases

   Roll the dough between two sheets of baking paper and cut out circles large enough to line the bases and sides of the muffin cups. Press the dough into place with your hands to form cases, then prick each base with a fork.

8. 8

   Fill the cases

   Put one heaped tablespoon of cooled fruit filling into each pastry case.

9. 9

   Cut pastry stars

   Roll out the remaining pastry and cut it into star shapes.

10. 10

    Top the pies

    Arrange the pastry stars over the tops of the filled pies.

11. 11

    Bake until golden

    Bake for 30 minutes, or until the pastry is golden.

12. 12

    Cool before serving

    Leave the pies to cool completely before eating.

What are fruit mince pies?

Fruit mince pies are a British Christmas bake, traditionally filled with a spiced mixture of dried fruit. This version keeps the familiar festive flavours but makes its own filling with apple, carrot and orange.

Oat flour gives the pastry a wholesome, shortbread-like character, while the star-shaped tops make each pie easy to recognise and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 5g protein, 36g carbs, 7g fat.

The oat flour and dried fruit provide most of the carbohydrates, while coconut oil contributes much of the fat and the egg adds some protein. Serve a pie with plain yoghurt or a protein-rich accompaniment and fresh fruit for a more balanced plate.

A slow-cooked filling

Fruit and spice: The long, gentle simmer gives the dried fruit time to soften and lets the orange, cinnamon and ginger flavour the mixture. Stir occasionally and keep the heat low to prevent it catching on the bottom of the pan.

Cooling: Let the filling cool before spooning it into the pastry. Warm filling can soften the dough before it goes into the oven.

Working with oat pastry

Oat flour: This dough is more delicate than a wheat-flour pastry, so rolling it between baking paper helps keep it together. Handle it gently when moving the circles into the muffin cups.

Water: Add the cold water gradually and stop once the dough is soft and holds together. The dough firms as you knead, so avoid adding more water than needed.

Shaping and filling

Pastry cases: Press each circle into the base and sides of its cup, patching small cracks with your fingers. Pricking the bases with a fork follows the recipe’s instruction to let the pastry breathe as it bakes.

Filling: Use one heaped tablespoon per case, leaving enough room for the pastry top. Set a star over each pie rather than pressing it into the filling.

When the pies are done

Colour: Bake for 30 minutes at 160°C (350°F), checking for golden pastry. The recipe uses both temperature figures; they do not correspond exactly, so follow the setting that matches your oven and keep an eye on the colour.

Cooling: Allow the pies to cool completely before eating. The pastry is fragile when hot and will be easier to lift once it has set.

Serving ideas

These pies are good on their own with tea or coffee, or served as a dessert with a spoonful of yoghurt, cream or custard. Their sweet fruit filling also pairs well with a sharp, fresh fruit salad.

If making them ahead for a gathering, cool them fully before storing so trapped warmth does not soften the pastry.

Recipe notes & tips

• Grate the apples finely so they soften readily during the long simmer.
• Stir the filling now and then, especially towards the end of cooking.
• Roll the pastry between baking paper to make it easier to handle.
• Use a standard muffin tin and two additional greased cups to make all 14 pies.
• Let the pies cool completely before lifting them from the tin.

Variations

• Citrus twist: Add a little extra orange zest for a brighter aroma.
• Spice balance: Adjust the cinnamon and ginger to suit your preferred level of warmth.
• Different dried fruit: Use another mixed dried fruit blend in the same quantity.
• Maple option: Choose maple syrup instead of honey to sweeten the pastry.
• Simple tops: Leave off the pastry stars for open-topped pies.

Common mistakes to avoid

• Fast simmer: The filling can catch or reduce too quickly; keep it at a gentle simmer and stir occasionally.
• Adding warm filling: It can soften the pastry cases; cool the mixture before filling them.
• Too much water: A wet dough is harder to shape; add the cold water gradually and stop when the dough comes together.
• Rough handling: Oat pastry can crack; roll it between baking paper and press small breaks together by hand.
• Removing pies while hot: The pastry may crumble; let the pies cool completely first.

How to store

Once completely cool, store the pies in an airtight container in a cool place for up to 3 days, or freeze them for up to 3 months. Thaw frozen pies and warm them briefly in a low oven to refresh the pastry.

Frequently asked questions