My husband Howard loves mince pies. In fact, I think it was one of the first things I learned about him when we first met. Recently Howard has been making comments about how he hasn’t had any mince pies this year. Therefore I thought it was time I made the ‘poor man’ a batch. This year I decided to use a gingerbread mixture as the pastry. It worked very well and we all loved them. We really hope you enjoy them too. Below is a video and recipe for you.
Do you love or loath mince pies? Let me know in the comments below and please don’t forget to like and follow me.
Equipment needed
- Mixing bowl
- Scales
- Mixing spoon
- Saucepan
- Tablespoon
- Teaspoon
- Muffin tray
- Cooling rack
Ingredients
Dry Ingredients
- Homemade mince meat filling x 1/2 jar
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice flour x 100g, plus extra for dusting.
- Baking powder x 1 tsp
- Ground ginger x 2 tbsp or Fresh ginger grated x 1 inch piece
- Cinnamon x 2 tsp
- Cloves x 1/4 tsp
Wet Ingredients
- Maple syrup x 150mls
- Almond butter x 150 g
- Coconut oil x 100g
- Almond Milk x 50mls (To be added at the end, if needed)
Method
- Start by mixing all the dry ingredients in the bowl.
- Next put the wet ingredients into the saucepan.
- Put on a medium heat and stir until they are combined.
- It should take around 5 – 10 mins.
- Once the wet ingredients are combined together, leave to cool.
- Then finally add the wet ingredients to the dry ones.
- Form a large ball and use your hands to do so if you need to.
- If you find the mix is too wet, then add a little rice flour until the dough is drier.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutters and make your pastry bottoms and tops.
- Place the bottoms in the muffin trays and put the the tops onto a chopping board.
- Put the muffin tray or trays and chopping board into the fridge for about 30 minutes.
- Preheat the oven to 180ºC.
- Once the oven is preheated remove the muffin tray or trays and chopping board from the fridge.
- Spoon the pre-made homemade mince meat filling into the pastry bottoms and add the tops.
- Place the muffin tray/s into the oven for about 12 – 15 minutes.
- When the are golden brown remove from the oven and leave to cool for about 30 minutes.
- Finally place on a cooling rack and leave to completely.
- Then serve and enjoy.
Homemade Gingerbread Mince Pies were a huge hit in our house. Howard loves the ginger in the pastry and he thinks this is an inspired idea. These mince pies can’t be made in advance as they use rice flour. It’s not good to freeze rice or rice flour. If you are using plain flour then it would be ok. Personally it would be a better idea to cook them fresh on the day or a few days before. These pies would be delicious with coconut cream and a little maple syrup. However you decide to eat these mince pies, as always, please enjoy. Thank you xxx
Googies Kitchen Life 