Fruit Mince Pies

This recipe is designed for sharing! Leave the servings above as "one serving" to make 10 Fruit Mince Pies.

Nutrition facts listed are for a single pie.

1. Make the pastry: in a clean spice grinder or mortar and pestle, grind the chia seeds into a flour. 
2. In a small bowl, lightly whisk chia flour, egg and apple cider vinegar together. Set aside.
3. In a large bowl, combine almond meal, coconut flour, salt and orange zest. 
4. Chop the butter and cream cheese into chunks and work these through the flour mix with your fingers until it forms a dough. 
5. Add the egg mixture to the dough and mix until just combined - it may seem too wet for pastry, but the excess moisture will be absorbed as the pastry rests.
6. Cover the dough and refrigerate for at least an hour, but preferably overnight.
7. Make the fruit mince: In a pot over very low heat, add all ingredients and allow to stew with the lid on for 35-40 minutes - stir regularly. The apple pieces should still be holding their shape.
8. Refrigerate the fruit mince mixture so it cools completely.
9. Make the fruit mince pies: Preheat the oven to 170°C fan forced/190°C/375°F/Gas mark 5.
10. Generously grease a muffin tray with butter or olive oil.
11. Working quickly so that the dough stays cold, press portions of the dough into the tart wells so it’s about half a cm thick on the base and sides. Make about 10 pies - there should be some pastry leftover for the tops.
12. Scoop the fruit mince evenly across all pastry cases.
13. Roll out the remaining pastry between two sheets of baking paper and cut star shapes. Top your pies with the pastry stars and press them on gently. 
14. (Optional) Lightly whisk another egg and brush over the top.
15. Bake for 10 minutes, rotating halfway, until the pastry looks golden. Allow to cool before serving so that the pastry sets. Enjoy after a meal.