Mince Pies – Bibado


100g fresh blueberries 

150g raisins 

1 small carrot finely grated 

Zest and a squeeze of a fresh orange 

4 pitted medjool dates finely chopped

1 tbsp coconut oil

1/2 tsp ground nutmeg 

1/2 tsp ground cinnamon 

 1/2 tsp vanilla extract 

375g Ready rolled shortcrust pastry


1) Pre heat oven to 180°c.

2) Heat your coconut oil in a pan over a medium heat. Add all your ingredients minus the pastry.

3) Wait until your mixture bubbles then reduce the heat. Simmer for around 10 minutes until it almost resembles a jam texture.

4) Whilst your filling is simmering lay out your ready rolled pastry on a floured surface. Using a small cookie cutter cut out 24 circles. 

5) Place these into a greased mini muffin tray. With the remaining dough cut out 24 stars. 

6) Once your filling is cooked and slightly cooled add a heaped teaspoon to each pastry.

7) Place the star on top and bake for 20-25 minutes until the star is golden brown. 

8) Allow to cool before serving to little ones. 


Take your pastry out of the fridge 10 mins before using.

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