I searched high and low for the best possible Gluten-free Fruit Mince Pie recipe for Christmas and happened across this yummy one by Jamie Oliver.
Although I have not yet made the pies, but will be for Christmas Eve, this recipe is real easy to make just by looking at it. And if you don’t have time to make the actual fruit mince filling. I discovered the best thing, since sliced bread hehe. Pre-made fruit mince filling.
It’s at Coles, you can’t miss it, it’s located where all the cake making ingredients are in the baking isle. It’s in a jar and is called Fruit Mice Pie Filling. Like I said, real easy to find and a real time saver if you don’t have the time to make the fruit mince filling for your pies.
This recipe will be for the actual gluten-free pie part only as I am making the pies with my pre-made filling. However, if you scroll down the bottom, you’ll see I have included the additional fruit mince filling portion of Jamie’s Recipe. And of course, you can click here for the fill recipe one Jamie Oliver’s site too, if you aren’t happy with my version LOL.
Here’s what you’ll need for the actually pie base:
- 75 g rice flour
- 40 g tapioca , or gluten-free flour
- 40 g chickpea flour
- 70 g unsalted butter , chilled, plus extra for greasing
- 1 vanilla pod
- 1 lemon , or orange
- 4 tbsp sugar
- milk , for brushing
- icing sugar , to serve
Here’s how to make the pastry for the pie:
- Mix all the dry ingredients together in a large bowl. Cube the butter, then use your fingers to rub it in to form breadcrumbs. Split the vanilla pod and scrape in the seeds. Grate in the lemon or orange zest, then mix in the sugar.
- Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).
- Preheat the oven to 180°C/350°F/gas 4, grease your pie tin well and take the fruit filling out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don’t have a star cutter, just make round lids).
- Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.
- Bake for 15 to 20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.
If you do want to make the filling also, here’s is the recipe and what you’ll need. Of course, it’s really not that complicated. However, you will need to make the filling the night before and then refrigerate in order for the ingredients to blend nicely together and infuse with delicious Christmas flavours.
- 1 banana
- 70 ml fresh orange juice
- 1 good pinch of grated nutmeg
- 1 good pinch of allspice
- 1 tsp ground cinnamon
- 2 tbsp golden syrup
- 170 g raisins
- 80 g dried apricots
- 80 g dried sour cherries
- 80 g dried cranberries
- 80 g dried blueberries
- 2 tbsp brandy , (optional)
To make the fruit filling, mash the banana and pop into a bowl with all the ingredients. Mix well and leave covered in the fridge overnight for the flavours to develop.
And there you have it – delicious Jamie Oliver style mince pies. Make sure you continue to follow my blog and follow my Instagram too, as I will be posting what my mince pies ended up looking like when I make then on Christmas Eve, yummy!