Amelia Freer's Quick & Easy Gluten + Diary Free Mince Pies

quick & easy mince pies

christmas

VEGAN, GLUTEN-FREE, DAIRY-FREE

I’ll never be a keen baker, its just not a way of cooking that I really enjoy. And as I am not a big fan of puddings and lots of sugary things, I manage to avoid it. Christmas, as we know, offers an abundance of sweet and sugary foods that can wreck havoc with our blood sugar and health. However, a mince pie is probably the one Christmas indulgence that I most look forward to.

I don’t eat much gluten and so I wanted to make an easy gluten-free recipe. This doesn’t mean that they are any healthier or better for you, just an alternative for those who can’t or don’t wish to eat gluten. I have also used a lot less sugar than a traditional recipe would.

makes 10-12

INGREDIENTS

For the pastry

200g gluten-free plain flour  (I use Doves Farm),
plus extra for dusting
100g unflavoured coconut butter ,
plus extra for oiling
75ml cold filtered water
Icing sugar, for dusting

For the filling

200g dried mixed fruit (I use raisins and currants)
Juice and zest of 1 orange, grated
Juice and zest of 1 lemon, grated
4 tbsp apple puree (I make my own, but you can buy sugar free)
1/2 nutmeg , grated
1/2 tsp ground ginger 
1/2 tsp vanilla powder 
1 tsp ground cinnamon 
2 tbsp unflavoured coconut butter 

STEP-BY-STEP

You will need a 12-hole metal cupcake/muffin tin and a round cutter (or a glass or jam jar), about 7cm wide.

Using your hands, mix the flour, coconut butter and water together in a large mixing bowl until it all comes together to form a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

Meanwhile, to make the filling, put all the ingredients into a blender and roughly chop (I use my hand-held blender as I like to keep some texture). Set aside.

Preheat the oven to 180°C/350°F/Gas Mark 4 and lightly oil 10 holes of the cupcake/muffin tin with coconut oil

Lightly dust a board with some flour and roll out the dough (in two batches if that’s easier) until it is roughly 5mm thick, then cut into 20 rounds with the cutter.

Arrange half of the pastry rounds into the prepared tin pushing them gently down around the edges. Put 1 teaspoon of filling into the middle of each round, then place a second round on top and press down gently to seal. Using a fork, pierce the top of each pie, then bake in the oven for about 20 minutes, or until the edges are slightly golden.

Remove from the oven and leave to cool.

Sprinkle with a little icing sugar and enjoy!


INGREDIENTS

For the pastry

200g gluten-free plain flour  (I use Doves Farm),
plus extra for dusting
100g unflavoured coconut butter ,
plus extra for oiling
75ml cold filtered water
Icing sugar, for dusting

For the filling

200g dried mixed fruit (I use raisins and currants)
Juice and zest of 1 orange, grated
Juice and zest of 1 lemon, grated
4 tbsp apple puree (I make my own, but you can buy sugar free)
1/2 nutmeg , grated
1/2 tsp ground ginger 
1/2 tsp vanilla powder 
1 tsp ground cinnamon 
2 tbsp unflavoured coconut butter 

STEP-BY-STEP

You will need a 12-hole metal cupcake/muffin tin and a round cutter (or a glass or jam jar), about 7cm wide.

Using your hands, mix the flour, coconut butter and water together in a large mixing bowl until it all comes together to form a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

Meanwhile, to make the filling, put all the ingredients into a blender and roughly chop (I use my hand-held blender as I like to keep some texture). Set aside.

Preheat the oven to 180°C/350°F/Gas Mark 4 and lightly oil 10 holes of the cupcake/muffin tin with coconut oil

Lightly dust a board with some flour and roll out the dough (in two batches if that’s easier) until it is roughly 5mm thick, then cut into 20 rounds with the cutter.

Arrange half of the pastry rounds into the prepared tin pushing them gently down around the edges. Put 1 teaspoon of filling into the middle of each round, then place a second round on top and press down gently to seal. Using a fork, pierce the top of each pie, then bake in the oven for about 20 minutes, or until the edges are slightly golden.

Remove from the oven and leave to cool.

Sprinkle with a little icing sugar and enjoy!