Gluten-free mince pies

Prep time 15 minutes
Cooking time 20 minutes
Makes 12 pies


Mincemeat filling
300 mixed bag or raisins, currants and sultanas
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp of cinnamon
½ cooking apple, cored and chopped but not peeled
1 x unwaxed lemon, cut into small pieces but not peeled
1 orange, cut into small pieces but not peeled
120ml of water or apple juice

For the pastry
300g rice Flour
50g TIANA Organic Gluten Free Coconut flour
70 ml water
3 tbsp of melted TIANA Organic Coconut Goodness
1 egg whisked (for the egg wash)

1. Preheat the oven to 180C and grease a muffin tray with the coconut oil.

2. Mix all the dried fruit and spices in a bowl, then add the apple lemon and orange into a blender and puree. Add this to the dried fruit alongside the apple juice. Ideally you want to let the flavours infuse for a few hours but if you are in a hurry it will be fine to use now. Place the TIANA Organic Coconut Goodness jar in a pan with water and gently bring to a simmer. This will take approx 3-5 minutes.

3. To make the pastry, sieve the flour into a bowl then add the melted TIANA Coconut Goodness and using your hands combine the mix until it appears likes crumbs. Then add the water and combine until it forms a ball. It will need to chill in the fridge for 30 minutes. Once chilled, roll the dough out until 3-5 cm thickness. It may appear quite crumbly, which is fine just be gentle when laying it in the tray. Use your larger round cutter to make the bases and gently lay them on to the greased tray. Fill each pie with 1 tbsp of the filling, then with the remaining dough use either your smaller cutter or i used a star to make it more festive. Place the top layer on top of the mincemeat then brush the pastry with the egg wash. Place in the oven and bake for 20-25 mins until they are nice and crispy

For more information on the TIANA Fair Trade Organic product range, please visit
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