Mince Pies – Paleo Friendly

I am so excited about posting this recipe for Paleo mince pies, I’ve really enjoyed making them – and my husband has been very happy to test out the results! I’ve made them a number of times and they really are tasty. I am working on an alternative pastry using tapioca flour and as soon as it’s tweaked, I’ll be sharing that with you too.

Mince Pies - Paleo Friendly
Print Recipe
Mince pies, full of flavour but without gluten, wheat, dairy or refined sugar - yay!
Servings Prep Time
6 Pies 10 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Servings Prep Time
6 Pies 10 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Mince Pies - Paleo Friendly
Print Recipe
Mince pies, full of flavour but without gluten, wheat, dairy or refined sugar - yay!
Servings Prep Time
6 Pies 10 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Servings Prep Time
6 Pies 10 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Ingredients
Pastry
Filling
Servings: Pies
Instructions
Make the pastry
  1. Preheat oven to 180'
  2. In a food processor add the salt, erythritol and almond flour and pulse to combine
  3. Add in the egg and shortening and blitz until it starts to form a dough ball. If it doesn't form, add in a few tbsp of water.
  4. Once it forms a dough ball, remove from the processor and wrap in cling film. Place in the fridge for 20-30 minutes. When you take it out, allow to come to room temperature before rolling out.
  5. Between two pieces of cling film or baking paper, roll out into a large circle.
  6. Using a large cookie cutter cut out 6 shapes to make the mince pie bases. Chose the largest size cutter you have (ideally bigger than the rim of a pint glass) as the pastry will shrink as it cooks.
  7. When you have 6 bases, gather up the remaining dough and roll out again into a large circle, ideally you want the pastry quite thin so that it'll crisp up when cooked.
  8. Using a star cookie cutter, cut out 6 medium stars. These will be placed on top of the filled minced pies to act as a lid.
  9. In a muffin tin or cup cake cases, place the circles of pastry - if using muffin tins lightly grease each cup. You may need to press the pastry into the tin and mould the sides up so they are to the top.
  10. Place in the oven for 15 - 20 minutes. Keep an eye on them so they don't burn. If they are still soft on the bottom (after 15 minutes), remove from the cases/ tin and place onto a wire rack and return to the oven for a further 5 minutes
  11. While they are cooking, make the filling (see instructions below)
Filling
  1. Place all of the filling ingredients into a pan. The amount of erythritol you add will depend on how sweet you want it. Also start by adding just 1/4 cup of water and add more throughout to stop it from sticking to the pan.
  2. As the mixture cooks, it will start to reduce down and go mushy. You'll need to keep an eye on it so that it doesn't dry out, to prevent this keep adding a few tbsp of water.
  3. Taste the mixture as it cooks and add more erythritol if desired (you can add in more vanilla/ cinnamon/ nutmeg and fruit juice if you like - it all depends on your preference) Cook for approx 15-25 minutes
  4. Once the filling has cooked, fill the (cooked) pastry bases with 2-3 tbsp of filling. Use as much as you can fit into the base. Place an (uncooked) pastry star on top and return to the oven for 10 - 15 minutes.
  5. When cooked, remove from the oven and enjoy hot with a nice cuppa tea - perfect!
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