Well the idea for these Stollen Mince Pies has been rattling around in my head since the summer when I created a similar idea with summer fruits…don’t try to look for it on the blog… I’ve not written that one up yet (raises eyes to the ceiling, I’ll get round to it eventually) I’ve made this particular recipe several times now just to make sure it works every time and they’ve been enjoyed by family and hubbies work colleagues many times. Don’t get me wrong, I LOVE these but if I ate all the bakes I made I’d weigh 20 stone!
I love Stollen, and I love…nay, adore Mince Pies so who wouldn’t want to mash up both recipes, I’ve done it before with my Toffee Apple Crumble and as I’m that person, who given a choice of pudding will always ask for both, then why on earth not!
So this particular recipe for Stollen Mince Pies is both gluten and dairy free and even egg free too, but as with all my recipes, it’s so simple to make them according to your dietary needs. Instead of the flaxseed eggs simply add two eggs, instead of the dairy free spread, use butter.
As always, I’ve made my pastry using the wonderful fool proof Free From Fairy recipe and I’ve used Vicki Montague’s Free From Fairy Whole Wheat Flours both for the pasty and frangipane cake topping you can purchase the flours via the link above or if you’d rather you can use your usual brand of supermarket gluten free flour, I’ve made my Stollen Mince Pies with both and they work equally as well, if less nutritious.
This recipe requires that you use a muffin cake tin instead of the traditional mince pie shallow ‘jam tart’ style tin. You need the additional depth to your pastry case to fit all the yummy fillings in. Oh, and while I think of it, YES! Getting the pastry circle into the muffin tin can be challenging without it tearing or over lapping. Please don’t fret, have fun with it, if the pastry overlaps squadge (yes, this is a word) the overlap and if it tears at all, tease the tear together or even better add a little off cut of pastry and seal the hole. Don’t sweat it, we’re gluten free, we know the cons of dealing with gluten free pastry, so just patch up if necessary and carry on.
- 200 g plain flour I use free from fairy flour
- 50 g margarine
- 50 g lard/trex
- 50 g caster sugar
- 1 egg flaxseed egg: 1tbsp flaxseed and 3tbsp water
- 100 g dairy free spread I use Pure
- 100 g caster sugar
- 1 tsp almond extract
- 2 eggs flaxseed egg: 2tbsp flaxseed and 100ml water
- 100 g self raising flour I use free from fairy flour
- 150 g marzipan cut into 12 equal pieces and rolled into balls
- 200 g mincemeat
- Measure the flour and both fats into a bowl, using a pastry handle or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar.
- Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
- Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
- You have to knead the dough for a while to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes
- Cream the dairy free spread (or butter) with the caster sugar until light and fluffy.
- Add the extract and you eggs (flaxseed eggs) and beat hard to combine.
- Sift in the flour and beat one last time until you have a soft cake dough consistency.
- Set to one side whilst you prepare the pie cases.
- Roll out the pastry and using the tips mentioned above in the post make your deep pie cases using a muffin tin. You’ll need a large 9cm round cutter (I’ve added a link below to the set I have and can thoroughly recommend)
- Spoon a heaped teaspoon of mincemeat into each pastry case.
- Add a rolled ball of marzipan to the mincemeat.
- Finally spoon into each case a heaped dessert spoon of frangipane cake mixture, make sure to seal the edges so that the mincemeat doesn’t bubble up and spill out of the pie as it cooks.
- Cook in a preheated oven on 200°C/180°C fan for 12-15mins, your frangipane cake topping should have a lovely bounce to it when pressed lightly.
- Remove from oven and allow to cool for 5 mins before transferring for the tin to a cooling rack. When completely cool dust liberally with icing sugar.
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