Amelia Freer's Quick & Easy Gluten + Diary Free Mince Pies
Photo by Candida Boddington

Gluten-Free Mince Pies

christmas

VEGAN, GLUTEN-FREE, DAIRY-FREE

I’ll never be a keen baker. It’s 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. However, a mince pie is probably the one Christmas baked pleasure that I most look forward to. There’s something so wonderfully evocative about the ritual of making them – and that divine smell.

I don’t eat much gluten and so I wanted to make an easy gluten-free recipe. This doesn’t mean that they are necessarily any healthier or better for you, just an alternative for those who can’t or don’t wish to eat gluten. I have, however, used a little 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 unsalted organic butter, chopped into small pieces, plus a little extra for oiling the pan
75ml cold water (you may need a little less, maybe a little more)
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)
½ nutmeg, grated
½ tsp ground ginger
½ tsp vanilla powder
½ tsp ground cinnamon
2 tbsp unflavoured coconut oil or unsalted butter

Tip: If you’d prefer, you could always use a good quality shop-bought mincemeat too.

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.

Rub the flour and butter together between your fingers, until it resembles breadcrumbs. I usually cheat and do this in my food processor. Then add the water a little at a time, mixing it well in, until the dough comes together into a ball, but isn’t too wet. Then wrap the dough in clingfilm (or cover with a reusable wrap) 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 180oC / Gas mark 4 and lightly oil 10 holes of the cupcake/muffin tin with a little extra butter.

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 mincemeat filling into the middle of each round, then place a second round on top of each pie. 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 (if you wish) and enjoy!

 


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INGREDIENTS

For the pastry

200g gluten-free plain flour  (I use Doves Farm),
plus extra for dusting
100g unsalted organic butter, chopped into small pieces, plus a little extra for oiling the pan
75ml cold water (you may need a little less, maybe a little more)
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)
½ nutmeg, grated
½ tsp ground ginger
½ tsp vanilla powder
½ tsp ground cinnamon
2 tbsp unflavoured coconut oil or unsalted butter

Tip: If you’d prefer, you could always use a good quality shop-bought mincemeat too.

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.

Rub the flour and butter together between your fingers, until it resembles breadcrumbs. I usually cheat and do this in my food processor. Then add the water a little at a time, mixing it well in, until the dough comes together into a ball, but isn’t too wet. Then wrap the dough in clingfilm (or cover with a reusable wrap) 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 180oC / Gas mark 4 and lightly oil 10 holes of the cupcake/muffin tin with a little extra butter.

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 mincemeat filling into the middle of each round, then place a second round on top of each pie. 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 (if you wish) and enjoy!

 


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Metal cupcake tin

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Cutter set

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Mincemeat

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Rolling pin

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Food Processor

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Mince pie stand

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