Mince Pies


    When it comes to festive foods I don’t think anything is more synonymous with Christmas than the classic mince pie. However unluckily for me there’s nothing about the classic mince pie that I would be able to eat….

    So obviously I make my own.

    Now these are not some random ingredient laden version. They are also not a faint aroma of a mice pie-esque style tart that’s actually not really anything like it . No these my friends are 100%, all bang for your buck, totally natural, homemade mince pies bursting with spiced flavours & all the heady delight of the ones you would have had before, just with a few clever tweaks.


    Makes 12-16 depending on the tin you choose to use

    170g ground almonds
    105g tapioca/cassava flour
    Pinch of salt
    2 tablespoons honey (for sugar free substitute orange juice, just be aware that your pastry go as golden when baking)
    120g melted coconut oil
    1 large egg
    1 cup homemade mincemeat (see my this post for this recipe)

    1. Add all your ingredients bar the mincemeat to a food processor, pulse until you have a smooth, uniform dough. Transfer to a bowl & chill in the fridge for at least 30 minutes.
    2. Preheat your oven to 175C.
    3. Pinch off 1/2 tablespoon sized pieces of the dough & free form the bottom layers (you want them about 2mm thick), add a teaspoon of mincemeat to each then make little lids, you don’t need to seal them completely.
    4. Bake for 8-10 minutes keeping an eye that they don’t catch towards the end. Leave to firm up in the tin for 2 minutes then lift out onto a wire rack to cool.
    5. Eat within 3-4 days or freeze for up to 3 months. They are delicious at room temperature but even better popped into a hot oven for a couple of minutes just to warm through.



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    About Me

    Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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