Caffè Latte Mince Pies

First make the filling. Add the mixed dried fruits, vanilla, cinnamon, mixed spice, coffee/espresso and water to a saucepan and bring to a boil. Simmer over a gentle heat with a lid on for 10 minutes until plump and juicy. Stir in the ground almonds. Leave to one side.

Preheat the oven to 180°C and grease 12-15 small cupcake holes with coconut oil or vegan butter/margarine.

To make the pastry, stir together the ground chia or flaxseeds and water and leave to one side to form a gel. Blitz the Caffè Latte oats to a fine flour and add to a bowl with the ground almonds, flour and salt. Stir in the melted coconut oil or vegan butter/margarine, plant-based milk and chia seed gel. Bring to a dough.

Tip the dough onto a lightly floured surface and roll out to ½ cm thick. Cut out 12 bases and 12 star or regular tops, you may need to re-roll the scraps of pastry and continue to make up to 15 pies.

Gently place each round base into the greased cupcake holes, fill with 1 heaped tsp of mincemeat and press on the star top. Brush the tops lightly with melted coconut oil/vegan butter/margarine and bake for 18-20 minutes, until golden brown and crisping on top.

Allow to cool and lift gently out of the tins. Serve dusted with icing sugar.