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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

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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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