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.
100g rice flour
75g ground almonds
2 tsp xanthan gum
Half a teaspoon of ground allspice
150g light brown plain flour
50g chestnut flour
Half a tsp of cinnamon
80g physalis/Inca berries
70g mixed cherries
20g physalis/Inca berries
55g roasted hazelnuts
1 tbsp cocoa powder
40ml milk (for the chestnut pastry option)
1 Russet apple
Juice and zest of 1 lemon
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!