From Across the Pond: Gluten-Free Mince Pies

Learn how to make this festive British classic — the mince pie!

This post comes from our UK PR Manager, Lisa! Follow along with her on Instagram: @freepeopleuk

Here in the UK, mince pies are synonymous with Christmas. These moreish, classic festive treats are not only packed with rich, fruity flavours, but are also easy to make and are always a firm crowd pleaser at any holiday party (especially when served with a glass of mulled wine!) I used to make them at home with my mum; whilst they were cooking, we would wrap presents and listen to Christmas songs as the house slowly filled with the smell of holiday baking! When we were all wrapped out, we were allowed to eat one, fresh out of the oven. Now that I live in London, and over an hour away from my family home, I faced the challenge of adapting my own tradition and recipe to align with my gluten-free diet. So if you want to try something new, give this recipe a go, and I guarantee mince pies will get you straight in to the festive spirit (and maybe become an annual tradition for you and your family too!)

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Ingredients (makes 12):

For the crust:

125g unsalted butter, cubed

200g gluten free flour

Zest of 1 orange

1 tbsp icing sugar, plus extra to dust

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For the fruit mincemeat:

2 red apples, cored and chopped in to small pieces

Juice of 2 oranges

1 vanilla pod, split lengthways, seeds only

100g raisins

100g sultanas

100g dried cranberries

1 tsp cinnamon

1 tsp ground ginger

1 tbsp coconut oil

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For the pastry, put butter and flour in a food processor and pulse until mixture resembles breadcrumbs. Add icing sugar, orange zest and 2 tbsp of cold water, then mix until the mixture forms a smooth ball (add a little more water if needed). Wrap in clingfilm and chill for at least 30 minutes.

Preheat the oven to 180°C. Chop two red apples into small pieces and put into saucepan, along with the seeds from your vanilla pod, raisins, sultanas, cranberries, cinnamon, ginger and coconut oil. Chop your oranges in half and squeeze the juice from them into the pan. Turn on the hob and cook for about 30 minutes until everything is soft.

Sprinkle flour on a board and roll out the pastry until roughly 3mm thick. Cut out 8cm rounds using a fluted cutter. Press into a greased 12-hole pie tin, and then pierce the base of each round with a fork. Put 1 tbsp of mincemeat into each hole. Cut out pastry stars to make a lid for pies. Bake for 15-18 minutes until golden, and then transfer to a wire rack to cool for 20 minutes. Dust with icing sugar to serve.

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+ What are your favorite holiday desserts? Please share!

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