Hey everyone!
Are you excited for the holidays? I sure am!
Today, I’m sharing a delicious treat that everyone can enjoy: gluten-free fruit mince pies.
These little pies are packed with sweet and spicy goodness.
Perfect for holiday gatherings or cozy nights at home.
Trust me, you won’t even miss the gluten! Let’s dive in and make some magic happen!
Possible Ingredient Alternatives
For the gluten-free flour, almond flour or coconut flour can be used as alternatives, though the texture may change slightly. Adjust liquid ingredients as these flours absorb moisture differently. Plant-based butter can be replaced with coconut oil for a dairy-free option, maintaining a similar fat content and texture. Use a 1:1 ratio, but ensure the coconut oil is solid at room temperature. Mixed dried fruits can be substituted with any combination of raisins, cranberries, or chopped dates, allowing for personal taste preferences while preserving the overall fruit content. Adjust quantities as needed to maintain the desired sweetness and texture in the filling. These substitutions accommodate various dietary needs while preserving the essence of the fruit mince pies.
| Preparation Time | 30-45 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 42-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 20-25 g
- Fat: 80-90 g
- Carbohydrates: 270-300 g
Ingredients
For the mincemeat filling:
- 1 orange, zest
- 3.04 fl oz orange juice
- 0.53 oz flaked almonds (for a slight nutty texture)
- 0.84 fl oz lemon juice
- 1 tsp mixed spices
- 2.05 oz chopped dried apricots
- 2.05 oz neutral oil (like canola or grapeseed)
- 1/8 tsp grated nutmeg (freshly grated is best)
- 1 pinch salt
- 2.05 oz candied peel
- 1/2 lemon, zest
- 2.05 oz currants
- 1 grated apple
- 1/8 tsp ground cinnamon (I use McCormick ground cinnamon)
- 2.05 oz mixed dried fruits
- 2.05 oz dark brown sugar
For the pastry dough:
- 3.88 oz plant-based butter (like Miyoko’s Kitchen Cultured Vegan Butter)
- 1.18 fl oz orange juice
- 1 pinch salt
- 7.94 oz gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
Step 1: Prepare the Mincemeat Filling
Place all the mincemeat ingredients into a pan and stir to combine.
Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
You want the apple to soften, the sugar to melt and caramelize, and the flavors to mingle well.
Transfer the mincemeat to a dish and let it cool completely before using it to fill the mince pies, as warm filling can melt the pastry before it cooks.
(For Thermomix users: 3 mins at 120°C, scrape down the sides, then 12 mins at 95°C.)
Step 2: Make the Pastry Dough
Preheat your oven to 200°C/400°F.
In a food processor, combine the flour, vegan butter, salt, and 3/4 of the orange juice.
Pulse briefly until the dough starts to come together.
If the mixture is dry and crumbly, gradually add more orange juice.
The dough should be wet enough to handle easily, as a dry dough is difficult to manage and can become crumbly during baking.
(For Thermomix users: 20 secs at speed 4, scrape down the sides, then 10 secs at speed 4.)
Step 3: Roll Out the Pastry
Transfer the dough from the food processor onto a sheet of baking paper laid out on your work surface.
Gather the dough with your hands, working quickly to prevent the butter from melting.
Lightly flour a rolling pin and roll the dough to a thickness of 3-5mm, ensuring it remains on the baking paper.
If the dough sticks, place another sheet of baking paper on top and continue rolling.
Step 4: Cut and Shape the Pastry Circles
If the pastry becomes too warm, cover it with baking paper and chill in the fridge for up to 10 minutes.
Use a fluted cutter to cut circles slightly larger than the holes in your bun tray.
Carefully lift each circle using a palette knife or spatula, and fit them gently into the bun tray holes.
If the dough cracks due to being too cold, press it back together with your fingers.
Remaining dough can be re-rolled to cut out additional circles.
This recipe produces approximately 9-12 mince pies, depending on pastry thickness.
Step 5: Fill and Decorate the Mince Pies
Spoon 2-3 teaspoons of vegan mincemeat into each pastry case, ensuring the filling reaches just below the top of the pastry.
Gather and re-roll the leftover pastry bits to about 3mm thick, then cut out small star or Christmas tree shapes.
Carefully lift these shapes and place them atop the filling, pressing down lightly with your fingertips.
Step 6: Bake and Cool
Bake the mince pies in the preheated oven for 12-15 minutes until they achieve a light golden color.
Allow them to sit in the bun tin for a few minutes post-baking, then use a teaspoon to gently lift each pie onto a wire cooling rack.
They can be served warm or left to cool completely, providing a delightful treat regardless of temperature!
