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Chocolate Orange Mince Pies
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5 from 7 votes

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
Cook Time15 minutes
chilling time30 minutes
Total Time55 minutes
Course: Tea Time, Treat
Cuisine: Festive, Vegan
Keyword: Christmas, Easy, Festive, Mincemeat, Pastry, Simple, Traditional
Servings: 12 pies
Calories: 279kcal
Author: Glutarama

Ingredients

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

Instructions

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

  • In a bowl measure out the mincemeat required for 12 pies and add the orange extract or Cointreau, leave the chocolate drops to one side for now.

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.

Nutrition

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