Apricot and fig mince pies

It doesn’t get much more festive than mince pies! These are my favourite! Scrumptious but definitely a departure from the traditional.

For the mince:

  • Blitz the following in a food processor:
  • Dried figs, cranberries and apricots along with mixed spice, pumpkin seeds and a generous pour of rum.

Instructions:

  1. I cheated with the pastry and used jus’rol.
  2. Roll out and use a cookie cutter/ glass to cut out your bases.
  3. Place each round into your mould and top with mixture I finished mine off with mini hearts but obviously not essential.
  4. Into the oven at 200c for 15 to 20 min.
  5. I drizzled them with agave when they were still hot along with flaked almond and amazing boozy almond and coconut cream.

For the cream:

  • I scooped the thick cream from the top of a can of coconut cream and blended it with almond extract, agave and rum. Holy moly! Sublime!

Now excuse me while I slathered my third pie in yummy creaminess.

❤️
Louise