Wholesale

Gluten Free Fruit Mince


Ingredients

  • Filing
  • ¾ cup blueberries
  • ¼ cup caster sugar
  • 1 cup peeled and finely chopped apple
  • 2 tablespoons mixed peel
  • ½ cup raisins
  • ½ cup brandy
  • ½ cup currants
  • 1 teaspoon grated lemon rind
  • ½ cup sultanas
  • ½ teaspoon mixed spice
  • ¼ cup slivered almonds, toasted
  • ½ teaspoon ground ginger

Pastry

1 1/2  cups LFGF All-purpose plain flour                                                                                                                                                                                                                                                                                60g butter or dairy free spread                                                                                                                                                                                                                                                                                                  3-4 tablespoons of water ( you may need more)

 


Method

Filling

1. Add all 12 ingredients to a saucepan                                                                                                                                                                                                                                                                                    2. bring to a boil,  simmer over a low heat for 2 minutes                                                                                                                                                                                                                                                      3. Cool before using

  1. 1. Place LFGF All-purpose plain flour into a bowl.
  2. Rub in the butter with your fingertips until the mixture looks like breadcrumbs.
  3. Add the water gradually. Make it into a working dough.
  4. Turn onto a lightly floured surface.
  5. Roll the dough out to around 3mm thickness .Using a pastry cutter, to cut pastry rounds (12 rounds).
  6. Line a 12 hole deep patty pan with baking paper (12 rounds of baking paper cut to size)
  7. Line each pastry case with baking paper and fill with dry rice.
  8. Bake for 10 minutes, remove the paper and the rice and bake for a further 5 to 10 minutes.
  9. Meanwhile, press together the pastry scraps and roll-out. Using a star shaped cutter, cut the tops from the pastry for the lids.
  10. Spoon the filling evenly among the cases and top each filled case with a pastry star (lid).
  11. Brush with a lightly beaten egg (optional).
  12. Bake the pies for 20 minutes, or until the pastry lids are golden. Leave in the tins for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar before serving.

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