Mince Pies are a huge favourite in this house. My husband Howard loves to eat a few of these delicious pies at this time of year. When I discovered I was gluten intolerant I was quite upset about not being able to have mince pies at Christmas. Although, I then started to investigate different types of pastry and I found one that ticked all my boxes. Next I set to work making a filling I really enjoyed and the rest, as they say, is history. Now I make these mince pies every year for my family and they really enjoy eating them. So I decided to share the recipe with you on my YouTube Channel Googie’s Kitchen and the blog post is below too.
(*Have you ever made a different type of pastry and what ingredients did you use? I would love to know so please let me know in the comments below and don’t forget to like and follow me.
- Mixing bowl
- Stirring Spoon
- Food Processor
- Rolling pin
- Cutter x 2 (one should be slightly smaller than the other)
- Muffin tin x 1
- Measuring jug
- Pastry brush
Ingredients for the filling
- Dried fruit x 300g
- Orange x 1 juice and zest
- Brandy x 2 – 4 tbsp
- Ground ginger x 1 tsp
- Ground nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
- Apple Puree x 6 tbsp (please see below)
Ingredients for the Apple Puree
- Eating apples x 4
- Pears x 4
- Lemon x 1 juice and zest
- Water x 50mls
- Cinnamon x 1 tbsp
Ingredients for the pastry
- Gluten free oats x 150g
- Ground almonds x 150g
- Medjool dates x 150g
- Maple Syrup x 2 tbsp
- Orange x 1 juice and zest
- Oat milk x 20ml
Method for filling
- Put the dried fruit into the mixing bowl along with the spices, orange, juice and zest and the brandy (optional).
- Mix together with the spoon and leave for 4 up to 24 hours.
Method for the Apple Sauce
- Peel, chop and core the apples and pears.
- Put into the large saucepan and add the lemon juice and zest and the water.
- Place on a medium to high heat, bring to the boil and then turn the heat down and leave to simmer.
- Cook for about 10 minutes or until the apples are soft.
- Remove from the heat and leave to cool.
- Once cooled put into the food processor and blend until smooth.
Method for the pastry
- Measure the ground almonds, oats, coconut oil and dates using the scales.
- Add all the ingredients to the food processor and blend.
- When the pastry forms a large ball inside the food processor the pastry is done.
- Wrap in the cling film and place in the fridge for an hour or overnight.
Method for making the Mince Pie
- Preheat the oven to 180°C.
- Remove the pastry from the fridge and leave in a warm room for half an hour.
- Meanwhile mix the dried fruit filling with 4 – 6 tbsp of apple puree and set aside.
- Roll out the pastry to about a 1/4 cm thick.
- You can cut it and do it in sections.
- Plus this pastry is like playdough so very easy to mould together.
- Then using the cutter cut 1 large round and 1 small round.
- Continue doing this until all the pastry has been used up.
- Place the larger rounds in the base of the muffin tray.
- Once the 12 holes have been filled with the pastry add the filling in.
- 300g of dried fruit should fill 12 mince pies but you may need to push the filling in a bit.
- Brush the oat milk around the outside edges of the pie and place the smaller round on top.
- Brush more oat milk on the tops and place in the oven for about 8 – 10 minutes.
- Leave to cool completely and then transfer to a cooling rack until they are cold.
- Serve with coconut cream and maple syrup, then enjoy.
These Mince Pies taste just like the shop bought ones in my opinion but they are slightly better for the body. My husband and I love mince pies especially at Christmas. So when I served these after our dinner we were not disappointed. These mince pies are great because you can freeze all the ingredients separately and then defrost them the night before you want to use them. If you are having a lot of people for dinner you can prepare them the day before and finish them off on the day your guests arrive. However you decide to eat them, as always, please enjoy. Thank you. xxx