Nut-Free Traditional Mince Pie
Delight in the holiday season with this Nut-Free Traditional Mince Pie recipe, a perfect twist on the classic festive treat designed for nut-free indulgence. Featuring a buttery, homemade shortcrust pastry and a vibrant, fruit-filled mince mixture, this recipe brings together juicy raisins, currants, and finely chopped dried apricots, paired with the warm flavors of cinnamon, nutmeg, and cloves. Grated apple, orange zest, and fresh orange juice elevate the filling with a subtle tang and natural sweetness. These individual pies are golden and flaky, finished with a dusting of powdered sugar for a charming presentation. Quick to prepare and perfect for sharing, they’re ideal for holiday gatherings or as a comforting dessert. Enjoy them warm or at room temperature for an irresistible seasonal treat!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 2 tablespoons Granulated sugar
- 3 tablespoons Cold water
- 100 grams Raisins
- 100 grams Currants
- 50 grams Dried apricots (finely chopped)
- 1 medium Granny Smith apple (peeled, cored, and grated)
- 75 grams Dark brown sugar
- 25 grams Unsalted butter
- 50 milliliters Orange juice
- 1 teaspoon Orange zest
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 large Egg (beaten, for glazing)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour and diced cold butter. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Stir in the granulated sugar. Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork it.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
While the pastry is chilling, prepare the mince filling. In a medium saucepan, combine the raisins, currants, chopped dried apricots, grated apple, dark brown sugar, and unsalted butter over medium heat.
Add the orange juice, orange zest, ground cinnamon, nutmeg, and cloves. Stir well and cook for 5-7 minutes, or until the mixture becomes glossy and syrupy.
Remove the mince filling from heat and allow it to cool completely.
Preheat your oven to 200°C (400°F). Lightly grease a 12-hole muffin tin.
Remove the chilled pastry from the refrigerator and roll it out on a lightly floured surface to a thickness of about 3mm (1/8 inch).
Using a round cutter slightly larger than the muffin tin holes, cut out 12 circles and press each one into the muffin tin holes to form the pie bases. Re-roll the pastry scraps and cut out 12 smaller circles or festive shapes (e.g., stars) for the lids.
Spoon the cooled mince filling into each pie base, being careful not to overfill.
Top each pie with the smaller pastry circles or cut-out shapes. Seal the edges gently by pressing with your fingertips or a fork.
Brush the tops of the pies with the beaten egg for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown.
Remove the mince pies from the tin and allow them to cool on a wire rack.
Dust with powdered sugar before serving. These mince pies are best enjoyed warm or at room temperature.
Nutrition Facts
Calories |
3319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 516.2 g | 188% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 278.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 377 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2791 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
