Mince Pies

I am just about to makes these for tonight and tomorrow so thought I would share them 

They certainly are delicious 

Pastry 2 cups of gluten free plain flour 100g melted coconut oil 5 tbs maple syrup 2 tbs water Mincemeat 2 apples finely chopped 3 tbs coconut sugar 2 cups of sultanas 1 cup mulberries 1/2 cup Incan berries 2 tsp mixed spice 4 tbs water Take make mincemeat filling place all the ingredients into a pan and lightly simmer for 10 minutes. Then with a hand blender lightly blend to remove the big chunks. Leave to cool whilst you make the pastry. Mix all the pastry ingredients in a bowl so it forms a dough that you can make into a ball. If it’s too dry add a little more water. Place the ball into a muffin tin and mold into the shape of the tin. Get a fork and prick the bottom twice then place in the oven at 160 c for 5 minutes. Take out and place vegan mincemeat filling and place a little coin-shape of pastry on top and then bake for a further 5 minutes. Store in an airtight container for up to 3 days but these are best eaten fresh and still warm