Christmas Mince Pies
Dessert
Equipment Needed: Oven, Cook Hob, Food Processor
Time Needed: several days
✓ Gluten Free
٭ Dairy Free Option
٭ Egg Free Option
✓ Nut Free
Christmas wouldn’t be Christmas without mince pies at least for British families! In the olden days mincemeat used to contain chopped meat – that’s why some recipes still contain suet – a type of beef fat, but that isn’t necessary.
Ingredients
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175 ml strong (alcoholic) cider
125 g dark soft brown sugar
500 g tart cooking apples peeled, cored and diced
250 g mixed dried fruit dark raisins, currants and sultanas
50 g mixed peel chopped small
½ tsp mixed spice pumpkin spice
fresh nutmeg grated
zest of ½ orange grated
zest of ½ lemon grated
2 tbsp brandy
Short Crust Pastry Ingredients
200 grams gluten free flour blend
100 grams unsalted butter
pinch salt
1 egg beaten
15 ml iced water
What you need to know
Use nutelex or similar for dairy free crust.
Egg free – use 1 tbsp ground flax mixed with 3 tbsp warm water and let sit for a few minutes to form a gel to replace the egg.
Xanthan gum is optional.
If you are concerned about your crust holding together as you roll and shape it, add 1/2 teaspoon to the flour before mixing in butter.
Bien Cuit Gluten Free Flour Blend
200g millet flour
200g sweet white sorghum flour
200g potato starch (NOT flour)
200g tapioca starch or flour
Whisk all together and store in an airtight container.
Servings enough for approximately 12-18 mince pies. Preparation time about 90 minutes
Instructions
Mince Instructions:
- Place the cider and sugar in a medium pan and heat until sugar dissolves.
- Add the apples, dried fruit, peel (if using), spice, nutmeg and citrus zests, and stir to combine. Bring to a gentle simmer and cook for about 30 mins until the apples are soft and the mixture has thickened and is pulpy.
- Allow to cool and then stir in the brandy.
- Place in sterilized jars and store in a cool dry place for several weeks before using for mince pies. Will keep in a cool dark place for 12 months.
Short Crust Pastry Instructions:
- In a food processor, pulse the flour and butter and salt together until it looks like uneven gravel NOT fine sand. Small pieces of butter should still be visible (you can also do this rubbing in by hand).
- Tip into a bowl, add beaten egg. Mix roughly with a knife until egg is mixed in.
- Combine by hand, adding a little iced water gradually if needed (it will depend on the size of your egg).
- Use as for regular shortcrust pastry – bake at 180C.
Assembly Instructions:
- Cut out circles of shortcrust pastry (see Christmas Trio: Shortcrust Pastry) to fit your patty tins.
- Add 1 tsp mincemeat (see Christmas Trio: Mincemeat) to each.
- Top with a small pastry star.
- Assembled pies can either be frozen or baked at 180°C/375°F for 20 mins until lightly browned. Cool for 5 mins then remove from tins.
- Dust liberally with icing sugar. Serve warm or cool.
Christmas Mince Pie Trio
Christmas wouldn’t be Christmas without mince pies at least for British families! In the olden days mincemeat used to contain chopped meat – that’s why some recipes still contain suet – a type of beef fat, but that isn’t necessary.
Ingredients
Mince Meat
- 175 ml strong alcoholic cider
- 125 g dark soft brown sugar
- 500 g tart cooking apples peeled cored and diced
- 250 g mixed dried fruit: dark raisins, currants and sultanas
- 50 g mixed peel chopped small
- ½ tsp mixed spice pumpkin spice
- fresh nutmeg grated
- zest of ½ orange grated
- zest of ½ lemon grated
- 2 tbsp brandy
Short Crust Pastry
- 200 grams gluten-free flour blend
- 100 grams unsalted butter
- pinch salt
- 1 egg beaten
- 15 ml iced water
Instructions
Mince Meat
- Place the cider and sugar in a medium pan and heat until sugar dissolves.
- Add the apples, dried fruit, peel (if using), spice, nutmeg and citrus zests, and stir to combine. Bring to a gentle simmer and cook for about 30 mins until the apples are soft and the mixture has thickened and is pulpy.
- Allow to cool and then stir in the brandy.
- Place in sterilized jars and store in a cool dry place for several weeks before using for mince pies. Will keep in a cool dark place for 12 months.
Shortcrust Pastry
- In a food processor, pulse the flour and butter and salt together until it looks like uneven gravel NOT fine sand. Small pieces of butter should still be visible (you can also do this rubbing in by hand).
- Tip into a bowl, add beaten egg. Mix roughly with a knife until egg is mixed in.
- Combine by hand, adding a little iced water gradually if needed (it will depend on the size of your egg).
- Roll out between cling film, returning the rolled out dough to the fridge if it gets too soft to handle.
- Use as for regular shortcrust pastry – bake at 180C.
Notes
Recipe Notes Use nutelex or similar for dairy free crust.
Egg free – use 1 tbsp ground flax mixed with 3 tbsp warm water and let sit for a few minutes to form a gel to replace the egg.
Xanthan gum is optional.
If you are concerned about your crust holding together as you roll and shape it, add 1/2 teaspoon to the flour before mixing in butter. Bien Cuit Gluten Free Flour Blend
If you are concerned about your crust holding together as you roll and shape it, add 1/2 teaspoon to the flour before mixing in butter. Bien Cuit Gluten Free Flour Blend
- 200g millet flour
- 200g sweet white sorghum flour
- 200g potato starch (NOT flour)
- 200g tapioca starch or flour
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