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Christmas Mince Pies

Christmas Mince Pies
  • Dairy Free
  • Gluten Free
  • Sugar Free/Low

Makes between 6 to 12, depending on size of the pies

Preparation Time: 24 hours                     

Cooking Times: 20 minutes

FRUIT MINCE

Makes heaps! But you can use the leftovers when you make a 2nd batch of pies

Ingredients

Fruit Mince

500g mixed dried fruit

1 Apple, grated

50 grams dates

25 ml boiling water

Dash of bicarb

1 tblspn Marmalade

1 tspn Ground Ginger

1 tspn Cinnamon

1 tspn Mixed Spice

125ml Port or Sherry

125 Water

65ml Brandy

Pastry

1/4 Cup Almond Flour

1/2 Cup plus 2 Tablespoons Coconut Flour

1/4 tspn salt

1/4 tspn Baking Soda

1/2 tspn Cinnamon

1/2 tspn Ginger

1/4 Cup Coconut Oil, softened

1/4 Cup Honey or Maple Syrup or Rice Malt Syrup

1 Egg

1 tspn Vanilla Extract

Method:

Make the fruit mince

1. Place the dates in a bowl, cover with the boiling water and add the bicarb.

2. Allow to sit for 20 minutes then blend until puréed.

3. Place all the fruit mince ingredients, including the date mixture, into a large saucepan.

4. Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.

5. Blend slightly to combine all the ingredients using a hand mixer.

6. If you are making the mince in advance store in warmed glass jars.

7. Keep in a dark and cool cupboard, shaking occasionally.

8. Can keep for up to 1 week.

Make the Pastry

1. Combine the dry ingredients in a kitchen blender and process on low until combined.

2. Add the wet ingredients and blend until the dough comes together.

3. Remove dough from the blender and form 2 balls.

4. Flatten each ball into a disc, wrap in plastic and place in the fridge for 30 minutes.

Make the Pies

1. Pre-heat the oven to 175C/350F

2. Roll a disc of pastry between 2 pieces of baking paper (this prevents the pastry sticking to the rolling pin).

3. Cut out circles to fit inside your pie cases and cut stars for the tops.

4. ** I used cute little fluted pie tins and used an egg ring as my pastry cutter. You could also use a pie or cupcake tin. The choice of tin will depend on the number of pies you are able to make**

5. Grease the pie tins and place the cut circles in the tin. Press the pastry into the tin, pressing together any cracks or tears.

6. Pierce the bottom of the pastry 4-5 times.

7. Place in the oven for 7 minutes.

8. Remove and use immediately.

9. Fill the pie crusts with fruit mince and top with the star cut pastry.

10. Bake for a further 12 minutes.

11. Remove from the oven and allow to cool.

12. Keep in an airtight container.

 

Recipe supplied by Mummy Made It

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