Mince Pies

Mince Pies are a traditional Christmas indulgence made from sweet pastry and a soft, fruity filling.

We’ve created two pastry recipes (gluten-free and chestnut pastry) and two types of filling (classic and cocoa). These recipes contain no refined sugar, oil or unnatural sweeteners. These are healthy and homemade delights!

Makes 12 mince pies.

For the gluten-free pastry version:

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

80g coconut oil

Organic White Rice Flour, Gluten-Free 1kg (Sussex Wholefoods)

100g rice flour

Ground Almonds 1Kg (Sussex Wholefoods)

75g ground almonds

Xylitol 1kg (Sussex Wholefoods)

10g Xylitol

Xanthan Gum, Gluten-Free 100g (Sussex Wholefoods)

2 tsp xanthan gum

Pure Vanilla Extract 60ml (Nielsen Massey)

Half a tsp of vanilla extract

Organic Allspice Powder 100g (Sussex Wholefoods)

Half a teaspoon of ground allspice

For the chestnut pastry version:

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

80g coconut oil

Light Brown Plain Flour, Organic 1kg (Marriages)

150g light brown plain flour

Chestnut Flour, Organic 350g (Amisa)

50g chestnut flour

Xylitol 1kg (Sussex Wholefoods)

5g Xylitol

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

Half a tsp of cinnamon

For the classic filling:

Organic Apricots 500g (Sussex Wholefoods)

15g apricots

Organic Cranberries 500g (Sussex Wholefoods)

70g cranberries

Organic Golden Inca Berries 500g (Sussex Wholefoods)

80g physalis/Inca berries

Organic Sultanas 1kg (Sussex Wholefoods)

50g sultanas

Organic Raisins 1kg (Sussex Wholefoods)

50g raisins

Mixed Spice 50g (Hampshire Foods)

1 tsp mixed spice

For the cocoa filling:

Organic Pitted Prunes 500g (Sussex Wholefoods)

150g prunes

Mixed Cherries, Dried (Pearls of Samarkand) 100g

70g mixed cherries

Organic Golden Inca Berries 500g (Sussex Wholefoods)

20g physalis/Inca berries

Organic Roasted Hazelnuts 500g (Sussex Wholefoods)

55g roasted hazelnuts

Currants 500g (Sussex Wholefoods)

40g currants

Organic Sultanas 1kg (Sussex Wholefoods)

50g sultanas

Organic Cocoa Powder 1kg (Sussex Wholefoods)

1 tbsp cocoa powder

Mixed Spice 50g (Hampshire Foods)

1 tsp mixed spice

Pure Vanilla Extract 60ml (Nielsen Massey)

Half a tsp of vanilla extract

Other Ingredients

3 eggs
40ml milk (for the chestnut pastry option)
1 Russet apple
Juice and zest of 1 lemon

Method

Technique is the same for either pastry/filling recipe you choose.
1. Mix together the flour and coconut butter to make bread crumbs. You can use your fingers or a blender. Sprinkle in ground almonds (if doing the gluten free recipe), milk and eggs and mix together to make a soft dough.
2. Flour a flat surface and knead the dough. Cover and put into the fridge whilst you prepare the filling.
3. Mix together all the fruits in a large bowl. If you prefer a finer filling, pop the mixture in a blender and whizz the mixture for 30 seconds. Next add the spices and lemon juice. Now your filling is ready. If you have a real sweet tooth, sprinkle in a teaspoon of xylitol into your filling and mix well.
4.Pre-heat the oven to 190 °C and grease a muffin or tart tray (it is OK to use coconut butter). Take your pastry dough and roll out thinly. Cut out large round circles (about 7cm) and gently push into the tin.
5. Spoon filling into the middle of each pastry tin then place a lid of pastry on top. (You could cover with a smaller circle or use shape cutters – We have used stars, snowflakes and leaves).
6. Bake for 15-20 minutes. Serve with a dusting of icing sugar or xylitol (it’s granular like sugar). Enjoy hot or cold – Tastes great with custard!