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Mince Pies

Superb mince pies - Christmas favourites. Free from: wheat, gluten and nuts; can be dairy, soya and egg free; no added sugar.

Posted by: gareth
On:

Cuisine

British

Time

> 2 hrs

Skill Level

Advanced

Serves

6

Courses etc.

Baking Sweet
Christmas Recipes
Desserts

You will need

IngredientAdd
100g/3½oz raisins More products
100g/3½oz sultanas More products
100g/3½oz currants More products
50g/2oz cherries (if you use dried cherries they will not have any extra sugar, but glace ones will have sugar) More products
1 tsp ground ginger More products
1 tsp ground nutmeg More products
½ tsp ground mace OR
grind your own 1/2 tsp mace blades whole More products
2 tsp ground cinnamon More products
50g/2oz vegetable suet (optional) More products
½ Bramley cooking apple, cored and chopped but not peeled

Awaiting stock

 		More products
1 lemon, cut into small pieces but not peeled More products
1 orange, cut into small pieces but not peeled More products
120ml/4fl oz brandy or whisky
For the pastry:
375g/13oz gluten-free and wheat-free flour with xanthan gum OR
200g/7oz chickpea (gram) flour WITH More products
175g/6oz rice flour More products
150g/5oz butter OR Available only in our Edinburgh shops More products
150g/5oz dairy-free margarine (vegan and dairy free option)

Awaiting stock

 		More products
1 egg (optional, omit for vegan version)

Awaiting stock

 		More products
To serve:
caster sugar, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Mix all the dried fruits with the spices and suet if you are using it.
  • Put the apple, orange and lemon pieces in a food processor and purée.
  • Add this mixture to the dried fruit along with the brandy or whisky.
  • Mix well, cover and set aside for anywhere between 2 hours and 24 hours.Alternatively, you can place in sterilized jars and store for later use or you can buy excellent mince meat from Real Foods.
  • To make the pastry, mix the flour and sieve into the bowl of a food processor.
  • Cut in the butter or margarine and blend until it forms crumbs.
  • Add 8-10 tablespoons cold water. Mix to a dough and blend until it forms a ball.
  • Remove from the processor and let it chill for 30 minutes.
  • Pre-heat the oven to 180C/350F/Gas 4.
  • Grease and flour your mince pie tins.
  • Remove the pastry from the fridge, and roll out to a thickness of about 5mm.
  • Cut the pastry in circles with a cutter slightly larger than the size of each pie, and line your mince pie tins with it, pushing the pastry up the edges.
  • Spoon the mixture into each pie then roll out lids and top each pie, wetting the edges of the dough and pressing it together with your fingers.
  • If you are using the egg, beat it in a bowl and brush the lid of each pie generously, this will help them stick to the base.
  • Bake for around 20 minutes or until the pies are lightly browned and the pastry cooked.
  • Remove from the oven and sprinkle with sugar if you wish.
  • Cool slightly before carefully lifting them out of the tins (running a sharp knife round the edges to loosen them helps) and cooling on a rack.
  • When cold store in an airtight tin. Serve either warm or cold.

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