Hemp Mince Pies
Here's a novel idea to add an interesting twist to traditional mince pies.
Ingredients (32 servings)
- Ready to roll puff pastry (wheat)
- Some milk to brush the pies before cooking.
For the mincemeat:
- 375g dried fruit
- (dried blueberries and dried plums)
- 4 tsp mixed spice
- Zest and juice of 1 lemon and 1 orange
- 1 tsp ground nutmeg
- 125g mixed peel
- 1½ tsp ground cinnamon
- 75g hemp butter (or milk butter)
- 1½ tsp ground cloves
- 100g hemp hearts
- 1½ tsp ground ginger
- 30g hemp protein (75%)
The recipe:
- Place all the mincemeat ingredients into a large bowl and mix well. Cover and leave in the fridge overnight.
- The next day, cover the mincemeat mixture with aluminium foil and cook at 160°C for 1 hour, mixing halfway though. Allow to cool.
- Cut out thirty two circles of puff pastry and line a cup cake baking tin, moulding the pastry into the tin. Fork the base of each pastry case to allow air to escape.
- Add around two teaspoons of the mincemeat to each pastry case. Avoid overfilling.
- Cut out thirty two star shapes (or smaller circles if you don't have a star cutter) for the pie tops.
- Brush the pies lightly with milk.
- Bake at 180°C for 15-20 minutes until golden brown.
Nutritional information
Energy | Protein | Fat | Saturates | Total Carbs |
Sugars | Fibre | Salt | |
Per 100g | 390kcal |
7.1g | 2.2g | 9.9g | 37g | 16g | 5.3g | 0.54g |
Per 35g pie | 137kcal |
2.5g | 7.8g | 3.5g | 13g | 5.4g | 1.6g | 0.19g |