This recipe has all of the classic flavours of a fruit mince pie (buttery pastry, sweet dried fruit and aromatic spices) but is prepared in a not so classic way. It has already appeared at a few of our pre Christmas get togethers with friends and hopefully it can make its way to your festive celebrations. The beauty of this recipe lies in its simplicity. No need for suet, brandy and stirring over heat. It is just simply a matter of chopping, jarring up and letting all that good bacteria do the hard work for you. The end result is truly delicious and your visitors will never guess that their eating fermented fruit mince. I have tried several different pie shells to use with the fruit mince and really like this one as it gives a real traditional taste and texture , however, you could use a sourdough shortcrust pastry for a super gut friendly pie or nut based ones, raw ones, coconut shells or whatever suits your dietary requirements and preferences.
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Fermented Fruit Mince
1 Pear (medium to large size)
1 Apple (medium to large. Any variety)
1 cup medjool dates (seeds removed)
1/2 cup chopped dried dates
1/2 cup raisins or sultana's
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamon
1/8 teaspoon ground ginger
1/8 teaspoon groun nutmeg
1/8 teaspoon ground cloves
Powder out of 2 probiotic capsules or 3 tablespoons of whey
1/2 teaspoon salt
*Glass jar
*Muslin cloth
Start by sterilizing a 500ml glass jar, the muslin cloth and a spoon. I like to use the boiling method for this. Core and quarter the apple and pear and place in the food processor to chop finely but still leave little texture. Add the rest of the ingredients in the food processor and blend on low speed until combined. Spoon mixture into a glass jar, cover with a muslin cloth and leave in a warm spot to ferment for 2 days ( this can vary slightly. My last batch only took 1 1/2 days but I wouldn't recommend more than 2-3 days) Remove cloth, place lid on jar and refrigerate until you are ready to make your pies.
GF Shortcrust Pastry
225 grams Plain Gluten Free Flour
1 teaspoon Xanthan gum
25 grams fine Rapadura Sugar
110 grams chilled butter
1 whole egg + 1 egg yolk
1 tablespoon of cold water
Sift the flour, gum and sugar together and stir until combined. Rub the butter into the dry mixture until it resembles fine bread crumbs. ( You can also use a food processor to achieve this in a little less time) Lightly whisk the eggs and water before adding to the flour and butter mixture. Gently mix and fold together until it starts to form a soft dough. Roll dough into a ball, wrap and refrigerate for 20 minutes. Remove from fridge and roll between two sheets of baking paper until thin. Cut pastry into desired shape and press into tin, being careful as it is a soft and delicate dough. Bake in a moderate oven for 10-15 minutes. Remove from oven and allow to cool before filling with the fruit mince mixture.
1 Pear (medium to large size)
1 Apple (medium to large. Any variety)
1 cup medjool dates (seeds removed)
1/2 cup chopped dried dates
1/2 cup raisins or sultana's
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamon
1/8 teaspoon ground ginger
1/8 teaspoon groun nutmeg
1/8 teaspoon ground cloves
Powder out of 2 probiotic capsules or 3 tablespoons of whey
1/2 teaspoon salt
*Glass jar
*Muslin cloth
Start by sterilizing a 500ml glass jar, the muslin cloth and a spoon. I like to use the boiling method for this. Core and quarter the apple and pear and place in the food processor to chop finely but still leave little texture. Add the rest of the ingredients in the food processor and blend on low speed until combined. Spoon mixture into a glass jar, cover with a muslin cloth and leave in a warm spot to ferment for 2 days ( this can vary slightly. My last batch only took 1 1/2 days but I wouldn't recommend more than 2-3 days) Remove cloth, place lid on jar and refrigerate until you are ready to make your pies.
GF Shortcrust Pastry
225 grams Plain Gluten Free Flour
1 teaspoon Xanthan gum
25 grams fine Rapadura Sugar
110 grams chilled butter
1 whole egg + 1 egg yolk
1 tablespoon of cold water
Sift the flour, gum and sugar together and stir until combined. Rub the butter into the dry mixture until it resembles fine bread crumbs. ( You can also use a food processor to achieve this in a little less time) Lightly whisk the eggs and water before adding to the flour and butter mixture. Gently mix and fold together until it starts to form a soft dough. Roll dough into a ball, wrap and refrigerate for 20 minutes. Remove from fridge and roll between two sheets of baking paper until thin. Cut pastry into desired shape and press into tin, being careful as it is a soft and delicate dough. Bake in a moderate oven for 10-15 minutes. Remove from oven and allow to cool before filling with the fruit mince mixture.
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