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Cream Cheese Mince Pies

  • Author: Raymund
  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 mins
  • Yield: 24 1x
  • Category: Dessert
  • Cuisine: Global

Ingredients

Scale

fruit mince

  • 150g red apple, fresh, skin on, grated
  • 85g dried apricots, diced
  • 40g cranberries, fresh or frozen
  • 150ml apple juice, 100% juice
  • 1 teaspoon (2g) orange zest
  • ½ teaspoon (2.5ml) vanilla essence
  • pinch (0.4g) cinnamon
  • pinch (0.5g) ground nutmeg
  • pinch (0.5g) mixed spice
  • 1 teaspoon sugar substitute of choice
  • or xylitol (4g)
  • 1 tablespoon (20ml) brandy

pastry

  • 250g almond meal
  • 2 tablespoons (40ml) sugar free maple flavoured syrup
  • 30ml melted butter
  • 1 teaspoon (5ml) vanilla essence
  • 1 egg
  • 3 teaspoons (6g) orange zest
  • 2 teaspoons sugar substitute of choice
  • or xylitol (8g)
  • 60g cream cheese, regular fat

Instructions

pastry

  1. Combine 2 teaspoons of orange zest with all the other ingredients and mix until a firm dough is formed. Roll out thinly between two sheets of baking paper and allow to rest.

fruit mince

  1. Preheat the oven to 150°C/300°F/gas mark 2.
  2. Place a teaspoon of orange zest and the remaining ingredients, except the brandy, in a saucepan. Cover and simmer over a gentle heat for about 60 minutes, stirring frequently to ensure the mixture does not stick to the bottom of the pan.
  3. Remove from the heat, drain and add the brandy. Allow to cool. Refrigerate at this point if making ahead.
  4. Mix the remaining teaspoon of orange zest with the cream cheese until it is smooth and set aside.
  5. Grease the pie tins and cut the pastry into circles large enough to line the tins.
  6. Place ½ teaspoon of cream cheese mixture into the bottom of each tin and then fill to the top with the cooled fruit mince mixture.
  7. Cut out the remaining pastry to form a star on the pies.
  8. Bake in the oven for about 30 minutes until golden brown.
  9. Cool before removing from the tins. Store in an air tight container.

Notes

Recipe from the new cook book: carbs by numbers low carb recipe options ─ Christmas
by Sandra Dunbar and Meg Pell

www.carbsbynumbers.com

Available from all good bookstores (softback); Kobo, Amazon and iTunes (eBook) and at www.carbsbynumbers.com


Nutrition

  • Serving Size: 30g
  • Calories: 100.5cal
  • Sugar: 3.5g
  • Sodium: 18.9mg
  • Fat: 7.8g
  • Saturated Fat: 1.6g
  • Carbohydrates: 3.7g
  • Fiber: 1.4g
  • Protein: 2.8g
  • Cholesterol: 13mg