Ingredients

1.

Almond flour
1 cup
2.

Coconut flour
0.25 cup
3.

Psyllium Husks (Ground / Powder)
1 tbsp
4.

Baking Powder
0.5 tsp
5.

Erythritol Granulated
2 tbsp
6.

Butter, unsalted
4 tbsp
7.

Cream cheese spread
2 tbsp
8.

Raw egg
2 large
9.

Unsweetened Dried Cranberries
0.25 cup
10.

Pecans, raw
0.67 cup
11.

Almonds
0.33 cup, chopped
12.

Erythritol Granulated
2 tbsp
13.

Almond butter, unsalted
0.25 cup
14.

Butter, unsalted
4 tbsp
15.

Brandy
2 tbsp
16.

Vanilla extract
1 tsp
17.

Almond extract
1 tsp
18.

Orange Peel Or Zest Raw
1 tbsp
19.

Lemon juice, fresh
1 tbsp
20.

Cinnamon, ground
1 tsp
21.

Ground Mixed spice (Cinnamon, Coriander, Caraway, Nutmeg, Ginger, Cloves)
1 tsp
22.

Salt, sea salt
0.25 tsp

Instructions

1.
Line a cupcake tray with 14 silicone cases. Make the pastry first. Add the almond flour, coconut flour, psyllium husk, baking powder, 2 tablespoons erythritol, and a pinch of sea salt to the large bowl of a stand mixer with paddle attachment. Whisk to loosely combine.
2.
Add in 4 tablespoons of unsalted butter, cream cheese, and 1 egg to the dry ingredients. Mix on medium-high speed for a few minutes until a dough begins to form. If the dough feels a little dry, add 1 tablespoon of water at a time. The dough will hold itself together well and shouldn be crumbly. Flatten the dough into a disk, wrap in plastic wrap and leave to chill in the freezer for 20 minutes.
3.
Make the filling. Finely chop the pecans and almonds if not already pre-sliced. Set a large frying pan on a stove over medium heat. Toast the pecans and almond slices for a few minutes, stirring occasionally until lightly golden. Add in 1/2 cup erythritol and stir through to gently melt. Take care not to burn the nuts or erythritol.
4.
Grate the orange zest using the small holes of a box grater. Add the remaining 4 tablespoons unsalted butter, almond butter, unsweetened cranberries, vanilla extract, almond extract, orange zest, lemon juice, ground cinnamon, mixed spice, and a pinch of sea salt to the chopped nuts. Thoroughly mix all the ingredients together. Pour in the brandy and let simmer for a few minutes. Take off the heat to cool slightly astes for flavor. Add more spice if needed.
5.
Preheat the oven to 3500F/ 1800C. Remove the pastry from the freezer. Place the pastry between 2 sheets of baking paper and use a rolling pin to roll the dough to 1/4 - inch thickness.
6.
Use a 3 ¼”/ 8 cm cookie cutter to cut out disks of pastry and place them into the silicone case. Re-roll any scraps of dough to yield more pastry cases. Shape and neatly tuck the edges of the pastry and prick the base of each case with a fork.
7.
Par bake the empty cases in the center of the oven for 8-10 minutes until the pastry is just beginning to golden. Set aside to cool. The pastry needs to cool fully before filling with the mixture.
8.
Place the remaining egg in the bowl of a stand mixer with the whisk attachment. Whisk the egg for a few minutes until frothy. Pour the filling mixture in with the egg and whisk until a sticky mixture forms.
9.
Spoon a tablespoon of the filling mixture into each of the cases. Bake in the center of the oven for 12 minutes or until the filling has set and the pastry is golden and crisp. Leave to cool in the tin for 10 minutes before removing from the silicone cases and cooling on a wire rack.
10.
To finish, dust with powdered erythritol. If you don have powdered erythritol to hand, place 2 teaspoons of granulated erythritol into a blender or food processor and whizz until a powder forms. Let the dust settle before opening the container. Transfer to a small sieve and dust over the mince pies! Enjoy!