If you've never tried these mincepies, then you're in for a treat
- 150 g wholemeal flower
- 75 ml rapeseed oil
- 50 ml cold water
- 75 g apples grated (2 eating apples)
- 50 g carrot grated (1 medium carrot)
- 1 orange peel and keep zest
- ½ tsp cinnamon ground
- 1 Tbsp honey (optional)
- 6 Tbsp raisins
- 1 Tbsp sunflower seeds
- 2 Tbsp almonds flaked and toasted
- 1 orange zest grated
Preheat the oven to 180°C/gas 4. Make the pastry by mixing all the ingredients together, then kneading a few times.
Roll into a ball, cover with cling film and place in the fridge for 20 minutes.
Peel and grate the carrot, and apples, and chop the orange into 1 cm cubes
Put the apples, orange and carrot into a saucepan with the orange juice, zest, raisins, honey and cinnamon.
Heat the pan gently for 25 minutes until the fruit is soft
Assembling the pies
Roll out the pastry and cut into rounds slightly larger than the holes in baking tray.
Place the pastry circles into the tray, add a heaped teaspoon of the filling, or until three quarters full.
Gather all the pastry bits together and re-roll, flatten to cut the pastry lids. The pastry lids can be cut into shapes, such as a star shape if you wish.
Bake and decorate
Bake for 10-15 minutes until golden and allow to cool on a wire rack before serving.
Decorate with flaked toasted almonds, and grated orange zest or a slight sprinkling of icing sugar (optional)