I am a huge fan of mince pies! When I was little I would always avoid them as I thought they were actually made of beef mince, Oops! Now they’re a firm favourite and christmas wouldn’t be christmas without them! Last year I made some gluten free mince pies which were so delicious and a big success but this year it’s been a little trickier as I wanted to make them paleo (grain-free). I chose to use almond flour for the pastry with a little bit of butter which actually worked pretty well! I used Sukrin Fat Reduced Almond flour which made the pastry very firm and easy to roll out. It also didn’t crumble/break apart at all which was brilliant as that often happens when you don’t have gluten in pastry. The only thing is that the pastry was quite firm after cooking too so they need warming up in the microwave to soften them a little when you come to eat them! If you’re using regular ground almonds the pastry will be much softer.
For those on the paleo diet..now you can still enjoy mince pies! Let me know how you get on with them
- 200g ground almonds (I used Sukrin Fat Reduced Almond Flour)
- 1/4 tsp of pink Himalayan salt
- 1/4 tsp of bicarbonate of soda
- 1 1/2 tbsp of maple syrup
- 15g butter, room temperature
- 1 medium egg
- 100g mixed raisins/currants
- Zest and juice of ½ orange
- Zest and juice of ½ lemon
- 1 tsp ground cinnamon
- Pinch of nutmeg
- 25g coconut oil
- 2 apples cored and finely chopped
- Preheat your oven to Gas Mark 4/180C.
- Line a 12 slot muffin tin with butter and use greaseproof paper to line the bases (I only needed 10 slots).
- Start by making your pastry. Add all of your ingredients to a food processor. I used my Froothie UK Optimum Thermocook (a brand new 20-in-1 Multifunction Cooker). It has a kneading option so it's fab for making pastry! It's currently 40% off so get it quick! Process until you have a crumbly dough that sticks together when pressed between your fingers. Set aside while you make the mincemeat.
- Place all of the ingredients into a pan and cook with a lid on, on a medium/low heat for around 10 minutes or until everything is cooked through and lovely and soft. Stir a couple of times during the cooking process to avoid it sticking.
- Now to roll out your pastry. I would work with half of it at a time. Roll between 2 pieces of greaseproof paper until a few millimetres thick. If you are using the Sukrin fat reduced almond flour then the dough will be stiffer than if you are using regular ground almonds, so pop it in the microwave for a few seconds to soften it up before rolling. Do not do this if you are using regular ground almonds.
- Use a pastry cutter that fits slightly over the diameter of the muffin slots to cut discs of pastry.
- Very gently push your pastry discs into the muffin slots. If pastry tears you can press it against the side of the slot to remould it.
- Keep gathering the scraps of pastry and re-rolling until you about have 10 discs. You also need to make the star/gingerbread men pie tops with this pastry.
- Bake the pie pastry cases in the oven for 8 minutes.
- Fill each pastry case with 1-2 tsp of mincemeat. Carefully place the stars/gingerbread men on top of each pie.
- Brush the tops with some melted butter and bake again for 10 minutes or until lightly golden on top.
- Remove the pies from the oven and let them cool for 5 minutes before very carefully removing them from the tin. Serve warm with some coconut cream/ice-cream! Enjoy :)
Disclosure: I am an ambassador for Froothie UK so if you click on my Thermocook link and decide to purchase one through my blog, I will receive a small commission. However, this does not affect the price you pay. This is not a paid post and all thoughts and opinions are my own.