Published on 1st November 2017
Credit: Amelia Freer DipION | ameliafreer.com | Author of Eat. Nourish. Glow, Cook. Nourish. Glow and Nourish & Glow: The 10-day Plan.
Prep 30 mins, plus 30 mins to chill | Cook 20 mins
Ingredients:
For the pastry
- 200g gluten-free plain flour (I use Doves Farm), plus extra for dusting
- 100g coconut butter unflavoured, plus extra for oiling (I use Tiana butter)
- 75ml cold filtered water
- Icing sugar, for dusting
For the filling
- 200g dried mixed fruit (I use raisins and currants)
- Juice and zest of 1 orange, grated
- Juice and zest of 1 lemon, grated
- 4 tbsp apple puree
- 1/2 nutmeg, grated
- 1/2 tsp ground ginger
- 1/2 tsp vanilla powder
- 1 tsp ground cinnamon
- 2 tbsp unflavoured coconut butter
Method:
- You will need a 12-hole metal cupcake/muffin tin and a round cutter (or a glass or jam jar), about 7cm wide.
- Using your hands, mix the flour, coconut butter and water together in a large mixing bowl until it all comes together to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.
- Meanwhile, to make the filling, put all the ingredients into a blender and roughly chop (I use my hand-held blender as I like to keep some texture). Set aside.
- Preheat the oven to 180°C/350°F/Gas Mark 4 and lightly oil 10 holes of the cupcake/muffin tin with coconut oil.
- Lightly dust a board with some flour and roll out the dough (in two batches if that’s easier) until it is roughly 5mm thick, then cut into 20 rounds with the cutter.
- Arrange half of the pastry rounds into the prepared tin pushing them gently down around the edges. Put 1 teaspoon of filling into the middle of each round, then place a second round on top and press down gently to seal. Using a fork, pierce the top of each pie, then bake in the oven for about 20 minutes, or until the edges are slightly golden.
- Remove from the oven and leave to cool.
- Sprinkle with a little icing sugar and enjoy!
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