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Easy Christmas Mince Pies

We can’t have Christmas without mince pies and this is the perfect recipe made with the purest ingredients. They’re also naturally gluten free, dairy free, vegan & vegetarian friendly
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Servings: 12 Pies

Equipment

  • Round cookie cutter
  • Star cookie cutter
  • Rolling Pin

Ingredients

The mince filling

  • 1 Cup Mixed raisons & Currents
  • 2 Large Apples, cubed
  • ½ Cup Dried apricots, chopped
  • 1 Teaspoon of cinnamon
  • 1 Teaspoon of ginger
  • ½ Teaspoon of nutmeg
  • ½ Teaspoon of ground cloves
  • 2 ½ Tablespoons of coconut oil, melted
  • 1 Cup Freshly squeezed orange juice

The pastry

  • 16 Dates, pitted and chopped
  • 2 ½ Cups Almond flour
  • 1 Cup of Doves Farm Gluten Free Plain Flour
  • 4 ½ Tablespoons of coconut oil, melted
  • 4 ½ Tablespoons of water (cold)

Instructions

  • Preheat oven to 180℃ and line your muffin/bun tray with 12 foil bun cases
  • Add all the mince ingredients to a saucepan and place on medium heat, continuously stirring until the ingredients have combined and softened, remove from the heat and set aside whilst you prepare the pastry
  • Add all the pastry ingredients to a blender and blend until you get a soft dough consistency
  • Remove the pastry from the blender, sprinkle a little gluten free flour on your counter top and using a rolling bin, roll out the pastry until it’s around 1cm in thickness
  • Using your round cookie cutter cut out the bases (around 9cm wide) and using your star cookie cutter cut out the pie lids
  • Line each foil bun case with the bases (press down firmly so they’re snug) and bake for 8-10 minutes or until lightly browned
  • Remove from the oven fill the bases with the prepared mince filling and place the star lid on top and bake for a further 10-15 minutes or until the star is lighted browned
  • Allow to cool slightly for 15-20 minutes and enjoy!

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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