Really, what is Christmas without the smell of baking wafting through the house, and a stack of mince pies at the table…?
Now that we are growing ever closer to Christmas, I am in full-on baking mode – Mariah is blasting through the kitchen, I am singing (badly) along, cooking, baking and generally having a great time!
Anyway, I realised I was yet to bake some mince pies, so of course I needed to change this! These Apple & Walnut Mince Pie Pops were the result of that realisation.
A little twist on the classic mince pie, these pie pops are fun and playful. Although the lolly sticks are entirely optional – you can keep them purely as Mince Pie Hand Pies, if you like! Although, granted, that’s not a very catchy title…
These little pies are a hit with the kids, though – and adults, too! They aregreat for parties or get-togethers. Or for simply snuggling on the sofa with.
I love adding apple into my mince pie mix, as well as walnuts. It seems to lift it and elevate it and really takes it to the next level. I adore the crunch from the walnuts, in particular!
Of course, you can use whatever you have to hand instead – perhaps some clementine zest instead, or maybe even some pear. Whatever you fancy! I always encourage people to use what they have and adapt recipes to suit them. It is far more fun – and a lot more cost effective, too.
Are you in full-on festive mode yet?
Apple & Walnut Mince Pie Pops
- Creates 4-6
- For the pastry –
- 1 1/2 cups spelt flour
- 3 tbsp coconut sugar
- 6 tbsp Vita Coco coconut oil (can use vegan butter for a more classic pastry)
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- Pinch salt
- 2-3.5 tbsp ice cold water
- 1 tbsp Vita Coco coconut milk (to brush on the pastry)
- For the filling –
- 1 large apple, peeled, cored and finely chopped
- Small handful walnuts, finely chopped
- Zest one small clementine
- 1 tsp coconut oil
- 1/4 tsp cinnamon
- Pinch nutmeg
- 1 tsp vanilla paste
- Juice half lemon
- 1-2 tbsp coconut sugar
- 200g vegan mince meat
- Optional: Lollipop sticks, to eat
- Preheat your oven to 190C, then line a large baking tray.
- To make your filling, place the apple into a small saucepan, along with the teaspoon of coconut oil, the coconut sugar and a small splash of water. Cook on a low to medium heat, stirring often, until the apple has softened. Stir in the remaining filling ingredients, then set aside.
- Now, make your pastry. Stir together all dry ingredients until combined. Add in the oil and then, using your fingers, rub the oil into the flour and sugar, lifting your hands high as you go so that the mixture gets plenty of air. Rub the mixture until the dough is uniform in texture (it will be crumbly for now, but don’t worry – this is what you want!).
- One tablespoon at a time, add in the ice cold water. Stir in between each tablespoon, and use your hands to bring the dough together – only add water until the dough comes together. Wrap in baking paper and place in the fridge for five minutes.
- Roll out your dough between two sheets of baking paper (if your dough is sticky, it will need extra time in the fridge – but don’t put it in for too long, else the coconut oil will become hard and your dough won’t be workable!). Using a cookie cutter, cut 8-12 discs. Use small cutters to cut shapes in half of these discs, if desired. If not, score small crosses into the centre of these discs to allow steam out as your pastries cook.
- Spoon the mincemeat filling onto half of these discs (the ones without the shapes cut in), leaving a clear border around the edge. Place the remaining discs on top, then use your fingers to seal the edges. Now, use a fork to “crimp” the borders together, sealing the pastries completely. Pop each pastry onto the lined baking tray.
- Brush the pastries lightly with coconut milk, then sprinkle over a little extra coconut sugar.
- Place the pastries in the fridge for a final 15 minutes before placing in the oven to cook for 15-20 minutes, or until golden and bubbling inside. Remove from the oven, and slide the lollipop sticks (I recommend using thick wooden ones as they hold better) into the pastries when they are still warm but safe enough to handle. Allow to cool, then eat!