Store in the fridge for several days, or freeze for up to 3 months.
FOR THE FILLING (TO BUY)
3 large cooking apples, peeled, cored, chopped
75g chopped almonds
225g chopped, dried figs
100g chopped apricots
Zest and juice of one large lemon
Zest and juice of one large orange
3 tsp ginger
4 tsp mixed spice
4 tsp cinnamon
Generous grating of fresh nutmeg
8 level dessert spoons of xylitol
Generous slug of brandy
FOR THE PASTRY
250g chia seed and nut bread mix
2 tbsp coconut oil (solid)
1 free range egg
Cook the apples with the xylitol and the lemon juice until soft but still with some small
pieces. Add all the other ingredients, simmer for a few minutes and leave with the lid on the pan to slowly cool. Place all ingredients in a food processor and blend until the dough forms a ball. Roll out between two pieces of baking parchment and cut circles to fit your prepared mince pie tin.
It will also press easily into the tin; it can be rolled quite thickly, and then thinned out in the moulds. (Any cracks can be mended in the same way!)
COOKING THE MINCE PIES
Bake blind for about 10 minutes before adding the filling. Continue to bake for about 20 minutes until the edges are nicely browned. Cool for 5 minutes in and then lift out and cool on a rack. Enjoy!