It's that time of year again where everything is mulled and mince pies make up a solid percentage of everyone's festive diet! Be sure not to over-indulge by creating these macro-friendly variants of a Christmas favourite, containing less than half the calories, carbs and fats than store-bought!
Combine the protein powder, plain flour, quinoa flour, baking powder, and sweetener in a bowl. Add the melted butter, milk, and vanilla extract to the bowl and mix with a spatula until a dough starts to form.
Form dough into a 'ball' shape, wrap in cling film and place in the fridge for at least an hour to rest.
Meanwhile, to make your filling, place your mixed fruit, apple and water in a saucepan and let it come to a boil. Turn the heat down and add the butter and cinnamon and stir. (If you prefer a sweeter filling, add a tablespoon of sweetener)
Simmer gently for approx 15 minutes or until the apple pieces are soft. Let the mixture cool down.
Preheat the oven to 160°C (Fan assisted)
Take your dough out of the fridge , take approx 35g of dough and set it aside (this is for the Mince Pie topping)
With the remaining dough , divide it into 10 pieces and roll it in a ball.
As the dough is a little sticky, using either a silicone mat or a sheet of cling film, press down on the ball of dough. Add another sheet of cling film on top (so it doesn’t stick) and roll it out to make a circle. Repeat for the rest of the dough balls.
Line a muffin tray with light non-stick cooking spray, place a circle of dough into each one and press down lightly so it forms the bottom shape of a pie.
Fill each one with a large teaspoon of filling.
With the remaining dough, roll out between two sheets of cling film and use a cookie cutter and cut out the pie 'lids'.
Place each shaped lid on top of each pie.
Bake the mince pies in the preheated oven for approx 12 minutes. Leave to cool down slightly in the muffin tray before removing the mince pie to cool completely.