A yummy and festive speciality mince pie recipe that’s perfect for those who suffer from wheat, gluten and nut allergies, and can be dairy, soya and egg-free.
Method
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Mix all the dried fruits with the spices and suet if you are using it.
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Put the apple, orange and lemon pieces in a food processor and purée.
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Add this mixture to the dried fruit along with the brandy or whisky.
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Mix well, cover and set aside for anywhere between two hours and 24 hours. Alternatively, you can place in sterilized jars and store for later use.
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To make the pastry, mix the flour and sieve into the bowl of a food processor.
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Cut in the butter or margarine and blend until it is forms crumbs.
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Add 8-10 tablespoons cold water. Mix to a dough and blend until it forms a ball.
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Remove from the processor and chill for 30 minutes.
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Pre-heat the oven to 180C/350F/Gas 4. Grease and flour your mince pie tins.
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Remove the pastry from the fridge, and roll out to a thickness of about 5mm. Cut the pastry in circles with a cutter slightly larger than the size of each pie, and line your mince pie tins with it, pushing the pastry up the edges.
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Spoon the mixture into each pie then rollout lids and top each pie, wetting the edges of the dough and pressing it together with your fingers.
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If you are using the egg, beat it in a bowl and brush the lid of each pie generously.
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Bake for around 20 minutes or until the pies are lightly browned and the pastry cooked.
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Remove from the oven and sprinkle with sugar if desired. Cool slightly before carefully lifting them out of the tins (running a sharp knife round the edges to loosen them helps) and cooling on a rack.
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When cold store in an airtight tin. Serve warm or cold.