Low Calorie Mince Pies

Not to sure if you know, but a bought mince pie will typically contain 200-300 Caloires.

This recipe brings things down to a diet friendly 102Kcal per PIe.

Ingredients

• Pastry Ingredients:
• 130g Chobani Fat Free Greek Yoghurt
• 130g Doves Farm Gluten Free Rice Flour
• 1/2tsp Salt
• 1/2tsp Xylitol (4g) or Sweetener/ Sugar of your choice.
• 1/3tsp Xantham Gum (optional but helps bind!)

• Filling Ingredients:
• 190g Dried Mixed Fruit (Sultanas, Currants, Raisins, Candied Lemon Peel)
• 1 Large Apple (150g)
• 1tbsp Lemon Juice (15ml)
• 1tsp Nutmeg
• 1tsp Cinnamon
• 1/2tsp Ginger

Nutrition Info

• 1 Mince Pie
• 102kcals Calories
• 2.4g Protein
• 23g Carbs
• 0.3g Fats

Instructions

• 1.To begin, mix all of your pastry ingredients in a bowl and knead with your hands. Push and squeeze the dough, working it for around 5 minutes. To begin with it will look dry and crumbly but by kneading it eventually you will end up with a smooth dough. Wrap this in cling film and place in the fridge whilst you make your filling.
• 2.For the mincemeat filling, grate your apple into a saucepan using a cheese grater (and including the skin), then add in your dried fruit, lemon juice and the rest of the spices.
• 3.Place the saucepan over the hob on a low heat, and let it cook away for 15-20 minutes, stirring it often and with each stir mashing the mixture a little too. It may stick to the pan so be prepared for a fight when washing up, but to get it to that sticky filling stage it is a must! Taste a little bit and adjust spices and flavours to suit your needs if anything wants changing! Once your filling is ready, leave it to one side to cool.
• 4.Pre-heat your fan oven to 200 degrees celsius and prepare a shallow 12 hole bun (or muffin) tin with a little spray oil or grease to make sure the mince pies don’t stick. I wouldn’t advise a silicone tray as they will cook cakeier rather than crisping up a little.
• 5.On a flat work surface, spread a little bit of flour and place your pastry in the middle. Grab a rolling pin and carefully roll the pastry out to the thickness of a 50p piece. I found by rolling it bit by bit, flipping the dough over a few times and working it from different angles, I was able to achieve a nice even roll. You may have to sprinkle a little extra rice flour a few times to stop it sticking.
• 6.Using a 7cm Circular Cookie Cutter (one large enough to span the top of your muffin tin), cut out a circle and place it inside a space on your muffin tin. It should fill the whole muffin space to the top. Repeat this process with the rest of your pastry until you have 12 empty mince pie cases ready to fill. (You should have some dough left over for the tops!)
• 7.Spoon your mincemeat filing into each of the mince pies, packing it down tightly so that they are all even and level to the top of your mince pie pastry casing. Now all you need to do is add the final topping.
• 8.I re-rolled my dough so it was nice and thin, then using a 5cm cookie cutter this time, I created 12 ‘lids’ to top my mince pies and I wasn’t left with any remaining dough, it was the perfect amount. Hopefully if you haven’t made your pies too thick you will achieve the same.
• 9.Now your mince pies are ready, place on the middle shelf of your fan oven and cook for around 20 minutes at 200 degrees celsius. Half way through I pushed down the tops to make sure that the mincemeat was nice and compact and the tops stuck on.
• 10.After 20 minutes, remove from the oven, let them cool slightly and enjoy your guilt free mince pies! Let me know how you get on, and Merry Christmas.