STUART’S GOLD STAR MINCE PIES
This is a lovely recipe, inspired by my dear friend, David, whose partner Stuart makes a non-keto version of these gold star mince pies every year. My first try of this recipe had orange pastry, but I found that flavour too much with the keto version of mincemeat, so I’ve adapted the pastry accordingly and I have to say, I’m pretty pleased with the results – A sweet, vanilla pastry, with keto mincemeat and sweetened cream cheese. Thank you David & Stuart for sharing. At only 5 carbs each, they are now my favourite Christmas treat. x
For the Mincemeat – Makes 16 deep Mince Pies (Will make 2 batches of 8 mince pies)
- 300g Zucchini (peeled and cut into 1/2 cm cubes)
- 100g Blackberries
- 100g Strawberries
- 6 tblsp Skinny Food Company Mince Pie Syrup
- 2 tblsp Cherry Vodka
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1 tsp All Spice
- 1 tsp Grated Nutmeg
- 1.5 tblsp Chia Seeds
- 4 tblsp Brandy (if required)
For the Pastry – Makes 8 deep Mince Pies
- 100g Almond Flour
- 50g Coconut Flour
- 3/4 tsp Xantham Gum
- 90g Butter – melted
- 1 tsp Vanilla Extract
- 2 tblsp Skinny Syrup – Vanilla (or plain)
For the Cream Cheese – for 8 deep Mince Pies
- 6 tblsp Cream Cheese
- 1 tblsp Skinny Syrup – Vanilla (or plain)
- Make the mincemeat by placing all the ingredients into a heavy-bottomed pan (except the chia seeds and brandy) and bringing gently to the boil. Reduce the heat and simmer for 20 minutes until the fruits break down and the zucchini pieces are soft.
- Add the chia seeds and brandy (if required) and stir well. Simmer for a further 2 minutes and then remove from the heat and set aside to cool
- Prepare the pastry by placing all the dry ingredients in a large bowl and stirring well to thoroughly combine.
- Pour in the melted butter, vanilla extract and skinny syrup and stir to form large crumb pieces. Press the dough pieces gently together to form a pastry-like ball.
- This pastry will not roll out, you have to press it into shape.
- Cut 1/3 of the dough and leave to one side.
- Divide the 2/3 piece into 8 equal pieces and in turn, press the pieces into the bottom and up the sides of a 12-hole mince-pie baking pan
- Prick the bottom with a fork and bake in the centre of the oven at 175*C for 15 minutes, then take out and set aside to cool slightly
- Divide the 1/3 piece into 8 equal pieces and gently press each into a circle that will fit the top of your mince pies. I usually do this on a cold metal baking sheet so I can lift them easily when ready.
- Prepare the cream cheese by gently stirring the skinny syrup into the cream cheese to combine thoroughly and remove any lumpy bits
- Assemble the mince pies by placing a tablespoon of mincemeat in each pastry base and top with a heaped teaspoon of cream cheese
- Gently lift the pie lids from your table-top or metal sheet and gently press them down onto the mince pie
- Bake in the centre of the oven at 175*C for 20 minutes until the pastry on top of the pies is crispy and dried-out.
- Leave to cool in the tin
- Decorate with a sprinkling of keto-friendly icing sugar
Serve warm with cream or cold with a cuppa. Enjoy!
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.