Mince Pies

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mincepie2

Mince Pies

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Think Christmas, think Mince Pies. Just because you are eating clean, it doesn’t mean that these traditional treats are off the menu this year! These little parcels are loaded with goodness, each bite is light and delicate and won’t leave you feeling weighed down or sluggish.

Pastry making can be difficult at the best of times, however I think I’ve nailed it with this recipe. A mixture of your favourite gluten free flour, ground almonds, dates, vanilla and coconut oil bind together to create a crispy, nutty pastry which is especially delicious when sprinkled with coconut sugar.

Christmas is the best time of year to stock up on spices and get creative in the kitchen. Did you know that the original mince pies were actually made with a blend of shredded meat, dried fruit and spices? Thankfully, the inclusion of meat in this dessert has now disappeared however the classic spices remain the same; cinnamon and nutmeg have been used since the Victorian times and there is no beating this festive combo! I have also used a little tummy-loving ginger, orange and cranberries for a real depth of flavour which is hard to beat.

Going to a Christmas dinner party? Make a batch of these as a gift for your host! Guaranteed brownie points and this will ensure you are not tempted by any nasty treats after dinner.


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Directions

Preheat the oven to 150°C

To make the filling:

  • Zest one orange and juice all three.
  • Place all the ingredients into a pot and place on a low heat for 30 minutes.

To make the pastry:

  • Place the flour, ground almonds and salt into the food processor and blend.
  • Add the rest of the ingredients (apart from the water) then slowly add the water so the pastry forms together.
  • Grease 10-12 cupcake tins with butter or coconut oil and push the pastry mix into the bottom of the tins with your thumbs until it fills the sides (about 1/2 cm thick).
  • Then place 1 tbsp of the mince mixture into each shell. Repeat this for all.
  • With the rest of the pastry, roll it out between two baking paper sheets and cut out circular shapes to place on top of the mince meat.
  • Sprinkle over some coconut sugar to give it a nice sweet top.
  • Bake for 25-30 minutes until crisp.

Be sure to keep me posted if you try and test this recipe by posting on Twitter: @madeleine_shaw_ Facebook: here, or Instagram @madeleine_shaw #madeleineshaw

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Images:  Holly Clark Photography

20 comments

  • Natalie

    I decided i was going to make these but, the person im making them for does not like dates. Do you know if there is anything else i could use instead or does it really have to be this? Just thought i’d ask and see and If not i shall use them and see if they notice.

    • Kalecorina

      I made these, you cannot see or taste the dates at all. They blend into the pastry mix and add a touch of sweetness, I think their stickiness helps bind the ingredients.

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, you really can’t taste the dates, they are used to bind the mixture as they are so sticky. xx

  • Claire

    Just about to make these and thought I’d double check – do the dates go in the pastry? They’re listed with the pastry ingredients but I would have thought they’d go in the filling?! X

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, the dates do go in the pastry to help bind it all together as they are really sticky when they are processed. xx

    • Claire

      These were so delicious I’m making my second batch!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Yay!! xx

  • Claire

    Should I use dried cranberries or fresh? X

    • http://www.madeleineshaw.com/ Madeleine Shaw

      I used dried gorgeous, you can use fresh but you may need to cook a little longer to evaporate some of the liquid which will come out. xx

  • Asha Lily Pritchard

    Hi, my boyf is allergic to nuts, what could I replace the ground almonds with? X

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi gorgeous, just use extra rice flour, quinoa flour or another gluten-free flour, I hope you enjoy! xx

  • Jodie Thomas

    Hi, I am making the mince pies in a few days. Could I make the mince a few days before to save some time or would they go off? Xx

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, you totally can! Make up and put in a jar and keep in the fridge, it will be great! xx

  • Susan Alexander

    Hi there, So do you not need to roll the pastry for the mincepie bases?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      yes x

  • Rachel Watson

    These were amazing. Normal mince pies can be too sweet but with these you could taste all the different fruits individually. I think I over cooked mine, oops! Would make them again 100% :)

    • http://www.madeleineshaw.com/ Madeleine Shaw

      awesome! So pleased you loved them such a Christmas treat xx

  • Jane Walker

    Can’t wait to try these mince pies! How long would these keep for and could you freeze them?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      They would probably keep for around 4 days in a sealed container, and I’ve not tried freezing them but you could give it a go. Let me know how you get on with the freezing? x

  • sonya ritchie

    Omg cannot wait to make these…

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