Mince pies

[Martin62]

Here is my first attempt, a bit rustic but as I've never baked before, not too bad.

 

[Jenny105]

I had a go at a substitute 'mince pie' this am.
Almond flour &, milled mixed seeds, plus 2 teaspoons of brown flour. Approx 8 carbs for 80grams.
40 grams butter added. A little water to mix . I cut out 6 pie bases.
A Mix of blueberries, blackberries and little red berries from frozen fruit mix. A sprinkling of vegetarian suet, cinnamon, and a tspn of amarulla (liqueur) very optional or swoppable
The Fruit mix went into the pastry rounds in a baking tin . I added a strip of pastry over the top (ideally 2 but ran out)
Baked for 5 - 8 mins
They came out ok BUT the pastry is slightly crumbly. Maybe more almond flour , less nut mix?
It was tasty. When hubby has a mincepie I can have a fruity pie with squirt of cream
Please note my weight is toooo low so I am not concerned with cals . x

 

[Almond_tart2021]

Here is my first attempt, a bit rustic but as I've never baked before, not too bad.View attachment 19353

ohh that sugarfreelondeners recipe, looks good, what a great find, ill definitely have a go at that one! well done , they look good,, big dollop of cream with them?

 

[Deleted member 21371]

Aldi mince pies are my go to

 

[Martin62]

ohh that sugarfreelondeners recipe, looks good, what a great find, ill definitely have a go at that one! well done , they look good,, big dollop of cream with them?

A big dollop of Cornish Clotted Cream

 

[rebrascora]

Mascapone works well as an alternative to cream or even Philadelphia cream cheese.

 

[Nayshiftin]

To be honest it’s your body your choice. I for one will have a mince pie . Yes type 2 diabetic on no meds. Going fit HbA1c in January and I am fat. I am going to buy the small size one . I’ll test before n after . If it’s not too bad I’ll have another another day. You could do that with insulin too. It is not a packer mind at a time nor would I do it all the time but for Christmas I will not not have a mince pie. I don’t eat chocolate and all the rest now so a wee bit is good for you. But that’s me as I said lots will get you on healthier options . I used to make it all but not this year. In hospital they do not seem to know what diabetic food is snd it was a private hospital too.

 

[Jenny105]

View attachment 19444 I had a go at a substitute 'mince pie' this am.
Almond flour &, milled mixed seeds, plus 2 teaspoons of brown flour. Approx 8 carbs for 80grams.
40 grams butter added. A little water to mix . I cut out 6 pie bases.
A Mix of blueberries, blackberries and little red berries from frozen fruit mix. A sprinkling of vegetarian suet, cinnamon, and a tspn of amarulla (liqueur) very optional or swoppable
The Fruit mix went into the pastry rounds in a baking tin . I added a strip of pastry over the top (ideally 2 but ran out)
Baked for 5 - 8 mins
They came out ok BUT the pastry is slightly crumbly. Maybe more almond flour , less nut mix?
It was tasty. When hubby has a mincepie I can have a fruity pie with squirt of cream
Please note my weight is toooo low so I am not concerned with cals . x

I took 2 little tarts to a friend's caf. (Bought something to take home to hubby). Consumed the tarts with a cappucino. Nice . Next finger prick b4 lunch was only raised by 0.1.

 

[Almond_tart2021]

I took 2 little tarts to a friend's caf. (Bought something to take home to hubby). Consumed the tarts with a cappucino. Nice . Next finger prick b4 lunch was only raised by 0.1.

ooh thats good, i did the sugar free londoner recipe but didn't have enough filling for 8 mince pies as the recipe said, but then i did probably deeper fill them, next time i'll take a tip from you and add some frozen fruits, having ground cinnamon , nutmeg and ginger in the filling really does make them taste like christmas
and the pastry was really easy, now i only made 4 pies, i got enough left to make a 6" quiche!
will make another batch to put in the freezer, so i have a steady supply

 

[helli]

Here is my first attempt, a bit rustic but as I've never baked before, not too bad.View attachment 19353

Look very good, Martin.
As a baker, I’d recommend making a little hole in the top,of each pie before putting them in the oven. Looks as if you got away without this time but steam build up under the crust and can lead to a cracked/exploding top if there is nowhere for the steam to go.

 

[Deleted member 21371]

Can you buy filo ready made .?

You can.
I buy puff pastry, shortcrust, and filo.
Normally I go for the ready rolled rather than the solid block nowadays, and freeze it.
It lasts ages in the freezer, just remember to take it out a day before you want to use it.

 

[Jenny105]

ooh thats good, i did the sugar free londoner recipe but didn't have enough filling for 8 mince pies as the recipe said, but then i did probably deeper fill them, next time i'll take a tip from you and add some frozen fruits, having ground cinnamon , nutmeg and ginger in the filling really does make them taste like christmas
and the pastry was really easy, now i only made 4 pies, i got enough left to make a 6" quiche!
will make another batch to put in the freezer, so i have a steady supply
View attachment 19453

Frozen fruits are brill. I used little ones. I added a sprinkling of veggie (or beef) suet -if ok for U. It bulks it out. Apple or apricot is good for bulk but add the apple to mix just prior to cooking as its flesh goes brown in the air.
For mine I added 2 sultanas to each tart.

The fruits can be mixed the night before with a little water. If ok 4 U the suet and a tad of brandy or rum etc can be popped in overnight.
Mixing up took a few mins. The pastry and cutting took about 10 mins as i need to perfect the rolling out.
My mum used to cut strips of pastry - 3cm long x 1/2cm wide. Hold one end and twist the other slowly. Fix one end to the outside of a tart , lay it over the top. U can add 2 or 3 round the tart. Or make a small star or circle shape etc and lay it on the top. The pastry doesn't have to cover the whole tart.
Im definitely going to experiment and use this for Boxing Day when my sons family and in laws are coming. They dont like dried fruit recipes but i think the frozen fruit will go down well. My granddaughter likes blueberries so I'll use a lot of those.

 

[Jenny105]

You can.
I buy puff pastry, shortcrust, and filo.
Normally I go for the ready rolled rather than the solid block nowadays, and freeze it.
It lasts ages in the freezer, just remember to take it out a day before you want to use it.

Pop it in the fridge overnight - keep it out of Santas way.

 

[Jenny105]

Look very good, Martin.
As a baker, I’d recommend making a little hole in the top,of each pie before putting them in the oven. Looks as if you got away without this time but steam build up under the crust and can lead to a cracked/exploding top if there is nowhere for the steam to go.

Mr Baker my almond flour, milled nut mix, a little brown flour plus water worked BUT It was crumbly how could it adhere a little more .

 

[helli]

I see no mention of my Dad’s mince pie trick.
He always lifts the top off a warm pie and fills it with brandy butter before returning the lid.
The butter melts adding boozy butteriness to the pie.

 

[helli]

Mr Baker my almond flour, milled nut mix, a little brown flour plus water worked BUT It was crumbly how could it adhere a little more .

I have not tried baking low carb pastry - as I have Type 1, I take insulin for the carbs.
Is there any reason why you have no fat in your pastry recipe? You might find adding butter helps with the crumbliness.

 

[Martin62]

ooh thats good, i did the sugar free londoner recipe but didn't have enough filling for 8 mince pies as the recipe said, but then i did probably deeper fill them, next time i'll take a tip from you and add some frozen fruits, having ground cinnamon , nutmeg and ginger in the filling really does make them taste like christmas
and the pastry was really easy, now i only made 4 pies, i got enough left to make a 6" quiche!
will make another batch to put in the freezer, so i have a steady supply
View attachment 19453

That looks lovely.

 

[Martin62]

Look very good, Martin.
As a baker, I’d recommend making a little hole in the top,of each pie before putting them in the oven. Looks as if you got away without this time but steam build up under the crust and can lead to a cracked/exploding top if there is nowhere for the steam to go.

Thanks for the tip , I'm making some more this week , don't want any explosions

 

[everydayupsanddowns]

Very impressed with all your baking prowess!

 

[Jenny105]

Very impressed with all your baking prowess!

I enjoy thinking outside the box....... normally we have a basic type of diet.