5 from 1 vote
Stollen Mince Pies; gluten and dairy free
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

A deliciously cheeky fusion of two wonderful traditional Christmas recipes, the humble mince pie and heart-warming Stollen combine to make these Stollen Mince Pies, let’s start a new tradition! These are also gluten free, dairy free and vegan too so everyone can enjoy them.

Course: Dessert, Tea Time
Cuisine: Free From - gluten and dairy
Keyword: Christmas, Dairy Free, Gluten Free, Mince Pie, Vegan
Servings: 12 pies
Calories: 374 kcal
Author: Glutarama
Ingredients
Pastry Ingredients
  • 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
Frangipane topping
  • 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
Filling
  • 150 g marzipan cut into 12 equal pieces and rolled into balls
  • 200 g mincemeat
Instructions
To make the pastry
  1. 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.
  2. Stir in the sugar.
  3. Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
  4. Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
  5. 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.
  6. Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes
The make the frangipane
  1. Cream the dairy free spread (or butter) with the caster sugar until light and fluffy.
  2. Add the extract and you eggs (flaxseed eggs) and beat hard to combine.
  3. Sift in the flour and beat one last time until you have a soft cake dough consistency.
  4. Set to one side whilst you prepare the pie cases.
To make the pie
  1. 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)
  2. Spoon a heaped teaspoon of mincemeat into each pastry case.
  3. Add a rolled ball of marzipan to the mincemeat.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Stollen Mince Pies; gluten and dairy free
Amount Per Serving
Calories 374 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Cholesterol 40mg13%
Sodium 245mg10%
Potassium 75mg2%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 28g31%
Protein 5g10%
Vitamin A 675IU14%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.