Category: Christmas
Yields:
36 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
12 Mins
Total Time:
1 Hr 12 Mins
Welcome back to another lactose free recipe. This post continues my 2023 Christmas series. For this recipe I wanted to do something that was a classic Christmas treat, mini fruit mince pies.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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Add the dried fruit, apple, sugar, orange zest, juice, water, mixed spiced and cinnamon to a medium saucepan.
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Stir well and bring to a boil. Turn down the heat and simmer utill most of the liquid has been evaporated. It may take 8 to 15 minutes. Make sure to stir the mixture ever now and then.
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Remove from the heat and stir in the margarine. Move aside to cool down.
- When it has cooled you can add in the brandy.
- Transfer to a airtight container and store in the fridge until you are ready to make the pies. The fruit mince can be easily stored for a week.
- This recipes used store bought shortcrust pastry. You can make your own if you really want.
- When you are ready to make the pies bring out the pastry sheets. Leave to defrost for a few minutes.
- Preheat your oven to 180°C (356°F) and spray your baking tin with the canola oil.
- Grab your large circle cookie cutter. Cut out circles of the pastry.
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Move a circle to the tray. Press down gently to ease the pastry into the hole. You can use your fingers to reshape it.
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Grab the fruit mince and spoon some into the pastry case. Ideally you want the pastry filled 3/4 of the way. Brush the edges of the pastry with water to help the lid stick on.
- This recipe will go over two different lid designs.
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For the first design grab the small circle cookie cutter. Cut out small circles. Press a small star into the centre of the circle. Take out the star. Place the lid on top of pie. Press down to seal the edges. Use your fingers to reshape the pie.
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For the second lid design simply cut out a large star and place it on top. Personally I do prefer the first lid design. The liquid from the fruit mince may bubble over the top of the star and become messy. I find it easier to fill the pastry shells up a little under halfway.
- Keep cutting out pastry, filling them up with mince until you have a whole tray of pies.
- Bake the mini pies for 12 to 15 minutes until beautiful and golden.
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Carefully transfer the pies to a wire rack to cool down completely.
- Keep making batches of pies until the mixture is all mixed up.
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When the pies have cooled down sprinkle some icing sugar on top of them.
- Congratulations you have made delicious mini Christmas fruit mince pies.
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Serve, devour and enjoy.
