Baby Mince Pies – Refined Sugar Free Baby Led Feeding.

The countdown to Christmas is well and truly underway in our house. The presents are wrapped under the tree and little Oscar thinks that they are all for him. Needless to say, we have had to re-wrap quite a few already.

I have been on a baking mission for the past few weeks and have come up with some really yummy treats for the whole family during the holidays. With all the sugary treats floating about I wanted to make a few things they could eat that would fill them up with some goodness.

These mince pies I think are my favourite recipe of all time. The pastry melts in your mouth and the fruit filling contains only fruit! Not a spoonful of sugar or suet in sight!

Here’s hoping Santa loves them as much as my kids 🙂

Merry Christmas everyone. Aileen x

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 35 minutes
      • TOTAL TIME
      • 45 minutes
      • SERVES
      • 24 Baby Pies

What goes in...

  • Fruit Filling
  • 1 Tablespoon Coconut Oil
  • 1 Cup Fresh Blueberries (100g)
  • 1 Cup Dried Raisins (150g)
  • 1/4 Cup Finely Grated Carrot
  • 4 Tablespoons Fresh Orange Juice
  • 4 Pitted Medjool Dates Finely Chopped
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cinnamon
  • Zest of 1 Clementine
  • Pastry
  • 1 Cup Plain Flour (120g) + extra for Dusting (replace with buckwheat flour for gluten free)
  • 80g Butter (replace with coconut butter for dairy free)
  • 3-4 Tablespoons Water

How to make it...

  1. Pre-heat oven to 180ºC
  2. In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
  3. Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles.
  4. Place these into your greased mini muffin baking tin and refrigerate until you are ready to add your filling.
  5. With the remaining dough cut out 24 stars and leave in the fridge until your read to use.
  6. Heat coconut oil in a saucepan over a medium heat and then add all the fruit filling ingredients.
  7. When the mixture starts to bubble turn the heat down and simmer for about 10 minutes or until it almost resembles a jam like mixture. Allow to cool slightly before adding to the pastry.
  8. Remove pastry from the fridge and add a heaped teaspoon to each one.
  9. Place the star on top and then bake for about 20-25 minutes. the star should be slightly golden and the filling bubbling.
  10. Allow to cool fully before serving.