Seeing as mince pies are all about the pastry, if you’re gluten free, you likely will have had a fair few disappointing mince pies in your time. I’m actually yet to have tasted a really good shop bought mince pie that’s made with regular flour let alone one that’s gluten free.. for me they always have way too much horribly over sweet filling and dry powdery pastry.
Well, I’m super excited to tell you, I think we have finally turned a corner in this long run of mince pie disappointments, so I’m delighted to share this recipe with you! This is honestly the best gluten free pastry I’ve ever eaten. I’m not even going to try to be modest. It’s crumbly and buttery (with no butter!) and not dry or powdery. Success!!!
I’m really not crazy about mince pie filling to be honest, I don’t like it too sweet and syrupy and I don’t like the dried orange peal bits. I’m pretty fussy. So this year I made my own sans the alcohol and the sugar and with just fresh orange juice and a little zest. I’m really happy with how it turned out, its tastes really good! But if you know of a shop bought mincemeat that you like then go ahead and save yourself the hassle, because lets be honest its the pastry were all here for aren’t we!?
Best Ever Gluten Free Mince Pies
The pastry makes 12 mince pies.
The filling makes a lot more, so you can freeze what you don’t use right away.
- 1/4 cup raisins
- 1/4 cup sultanas
- 1/4 dried cranberries (unsweetened if you can find them)
- 1 Tbs Currents
- 1 large or 2 small apples
- 1 Tbs Butter or coconut oil
- Juice from 1 & 1/2 large oranges
- Zest from 1 orange
- 1/2 tsp cinnamon
- 1 tsp mixed spice
- pinch of salt
- 3/4 cup grounds almonds
- 1/3 cup brown rice flour
- 1/3 cup corn flour (as in the yellow maize flour, not white starchy cornflour)
- 1/4 cup coconut sugar (or rapadura sugar)
- 1/3 cup coconut oil + 1 Tbs
- 1/2 tsp xanthum gum
- 1/2 tsp salt
- 2 tsp cold water
- OPTIONAL: 2 Tbs Lucuma Powder (for extra an extra delicious biscuity flavour)
- Chop the apple into raisin ish sized pieces. Measure all of the filling ingredients into a large pan and cook slowly until all the dried fruit is juicy and soft, be careful not to over cook to avoid it drying out.. you can always add more water or orange juice if needed.
- Once the filling os cooled, pulse it in a food processor just for a couple of seconds to bring it all together.
- For the pastry, if you are grinding your own almonds just make sure you pick out any lumps. And don’t over grind because the mix will be to oily.
- Combine all the dry ingredients for the pastry in a large bowl. Pack the unmelted coconut oil into the 1/3 cup measurer, then chop this + 1 Tbs into the dry mix, eventually using your fingers to crumble it until completely combined. Once you have a fine crumbly mix add 1 tsp of cold water to bring it all together. I needed 2 tsp cold water, but start with one and see.
- Roll the pastry into a ball and place in the fridge to cool for an hour. Once its cold, roll it out a centimetre thick between 2 sheets of parchment of baking paper. I cut out my bases with a round cookie cutter and then I cut little stars and moons to top the pies. Make sure you grease your muffin tin!
- Be really gentle with your pastry bases, I just very slightly pushed them into the muffin tin but mostly just let the weight of the filling push them in. Fill each pie with about 1 heaped tsp of filling. I brushed each pie with a little coconut oil but I don’t think that was really necessary.
- Bake for between 5 and 10 minutes at 180 or until pastry is golden brown. be careful when you remove the mince pies from the tin because the pastry is very crumbly when its hot. Cool completely on a rack before storing in an air tight container.
I Really hope you will try and enjoy these, and I wish you all a Christmas filled with joy, love, MAGIC… and of course heaps of delicious food!