Gluten Free Chocolate Orange Mince Pies
These Chocolate Orange Mince Pie are a delightful twist on the traditional classic Mince Pies, with dark chocolate chips dispersed in the rich mincemeat and a kick of orange extract these mince pie are sure to please at any festive gathering.
Prep Time10 minutes mins
Cook Time15 minutes mins
chilling time30 minutes mins
Total Time55 minutes mins
Course: Tea Time, Treat
Cuisine: Festive, Vegan
Keyword: Christmas, Easy, Festive, Mincemeat, Pastry, Simple, Traditional
Servings: 12 pies
Calories: 279kcal
Author: Glutarama
Gluten free shortcrust pastry
- 200 g gluten free plain flour
- 80 g butter or butter alternative (I use Flora plant butter) I use Flora DF blocks
- 20 g lard/trex I use Trex
- 60 g caster sugar
- 50 ml water or if you can use a beaten egg leaving a little for brushing
Mince pie filling
- 400 g mincemeat I find you tend to use approx. 30g per mince pie
- 100 g dark dairy free chocolate drops
- 1 tsp orange extract or Cointreau Liqueur
To make the pastry
Add the butter, lard and flour to a bowl and using your finger tips rub until the mixture resembles crumbs or use a pastry knife until you get the same result.
Stir in the caster sugar.
Make a well in the middle of the crumble mixture and then add the egg or water.
Using a rounded knife cut through the crumble mixture to incorporate the egg or water until the mixture starts to come together, now you can tip the contents of the bowl onto a clean kitchen worksurface.
Bring the crumble mixture together and begin to knead, this will take about 3 mins, no need to add more liquid, trust me it will come together.
Take your ball of pastry dough and pop into a Tupperware container and put in the fridge for at least 30mins to chill, this will prevent shrinkage in the final bake.
To make the chocolate orange mincemeat filling
To build your mince pies
Take the chilled pastry out of the fridge and preheat the oven to 200°C | 180°C fan | 400°F | Gas 6
Knead the pastry for a minute to make it manageable and roll out to approx. 3-4mm thick.
Using an 8cm cutter (I use a fluted cutter as they’re prettier) cut 12 larger circles and then repeat with a smaller cutter to make your lids.
Carefully place the large pastry circle into a 12 pie tray and gently press down into the corners.
Add a dollop of mincemeat and now sprinkle a few chocolate chips on top of the mincemeat.
Repeat another 11 times and top the pies with their lids, if you have a little gap around the outside then there is no need to make a hole in the mince pie to release trapped air.
If you plan to decorate your pies, then do so using a holly or star cutter.
Finally use the little egg you have left (or a dash of water and tip this into the bowl you used for your mincemeat, stir these together with a pastry brush and use this as a pastry wash to help your mince pie to go a golden brown.
I also sprinkle a little caster sugar over the tops of my mince pies for added texture.
Pop into the oven for 14-16 mins depending on your oven or until a golden brown.
Remove from the oven and allow to cool almost completely in the tin before taking out, this pastry is fragile when hot/warm but fine to reheat afterwards.
Calories: 279kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 235mg | Potassium: 47mg | Fiber: 3g | Sugar: 31g | Vitamin A: 167IU | Calcium: 17mg | Iron: 1mg