Gluten & Dairy Free Mince Pies

If you’ve any left over mincemeat then you must give this a try. It’s amazing how well this pastry turns out considering it’s simplicity.

A very merry Christmas to all, try not to over indulge too much!!

Preparation Time:  25 Minutes                          Cooking Time: 20 Minutes                                Makes:  10

Ingredients

  • 500g Ground Almonds
  • 2 Egg Whites
  • 1 tsp Vanilla Essence
  • a pinch of Sea Salt
  • 200g Mincemeat
  • Flaked Almonds, for sprinkling

Method

1. Preheat the oven to 150 degrees.

2. Whisk the egg whites a little, just to break them down, then mix in the ground almonds, vanilla and salt. Bring together to form the pastry, you don’t need to knead it.

3. Lay a sheet of cling film down on the work surface, put the ball of pastry on top, and lay another sheet on top of it.

4. Using a rolling pin roll the pastry out to approximately 5mm thickness. You should be able to cut 10 larger discs and 10 smaller discs out, but you will probably need to re-form the off cuts and re-roll.

5. Using a tray of mini moulds, lay in the large discs, fill with a teaspoon of mincemeat, then lay the smaller disc on top. Press around the edges to create a seal with the lid.

6. Sprinkle with Almonds and place in the oven for 20 minutes

Bonus Bits

– Try also adding some orange zest and cinnamon for an extra festive flavour

– I use the silicone moulds, as you don’t need to grease them and they still slip out easier.

– The pastry will last a few days in the fridge if you want to make it in advance.

– Homemade mincemeat is obviously much better as you know exactly what is going in and you can tweak the flavour as you see fit. I shall post a healthy recipe for this next year, with a 2 month warning so that it can mature.

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