Fruit mince filling
¼ cup currants
¼ cup slivered almonds
½ cup grated apple
¼ cup pitted, chopped dates
¼ cup dried cranberries
1/3 cup brown sugar
¼ cup of freshly squeezed orange juice, plus 1 teaspoon of orange zest.
25g Nuttelex Pastry
500g gluten-free short crust pastry mix – Made with dairy alternatives
175g Nuttelex, softened
1 egg, whisked
Gluten-free flour – for dusting
Rice or soy milk – for brushing
Nutrition (per serve)
Preheat oven to 180⁰C.
Add grated apple, currants, almonds, dates, cranberries, Nuttelex and sugar into a bowl.
Combine ingredients by adding orange juice and zest.
Pour contents of pastry mix into a large bowl.
Making a well, add the Nuttelex and egg.
Using your hands, mix the pastry ingredients to form a dough.
Lightly flour a pastry surface and roll the pastry out to approximately 3mm thick.
Using a 6.5cm round biscuit cutter, cut out 24 pieces.
Lightly grease two, 12-cup mini-muffin trays.
Place biscuit cut outs into the muffin moulds and crimp edges with a fork.
Spoon mince filling into moulds.
With remaining pastry cut out strips and lay over the mince in a crisscross way. (See image above)