Foods Matter, December 2006 – This recipe is wheat, gluten, dairy, corn, soya & nut free with no added sugar. It can be egg free. This amount makes approximately 60 pies, depending on the size and how full you fill them. You can store any excess in tightly closed jars or in the freezer. It is better to make the mix a few days before you need it to give it a chance to mature. You can change the individual fruits to suit your own tastes and intolerances but keep the proportions the same.
- 7 oz raisins
- 7 oz currants
- 7 oz sultanas
- 3 ½ oz dried apricots, chopped small
- 3 ½ oz soft dried figs, chopped small
- 3 ½ oz soft prunes, chopped small
- 2 oz dried blueberries (optional)
- 2 oz glace cherries, chopped small
- 1 scant teaspoon ground cloves
- 2 heaped teaspoon dried ginger
- 2 level teaspoon ground nutmeg
- 12 oz sharp eating or cooking apple, cored but not skinned
- 1 lemon
- 7/8 cup brandy or whisky
- 1 ¾ cup fruit juice – we used pomegranate but you could
- use orange or apple or juice of your choice
Pastry (enough for 24 pies)
- Use your own favourite gluten free pastry mix, or:
- 7 oz Doves Farm gluten-free strong bread flour
- 31/2 oz buckwheat flour
- 5 oz butter or dairy-free spread – use Spectrum Shortening for soy free
- ½ cup water
- 1 egg (optional) – do not use for vegan
In a large bowl mix the raisins, currants, sultanas, apricots, figs, prunes, blueberries and cherries with the spices. Chop the apple into very small pieces (but not to a mush) in a food processor and add to the mix. Grate the peel off the lemon and add to the fruit mix. Cut it into small pieces, remove all the pips and then chop finely in the food processor. Mix into the fruit along with the brandy or whisky and fruit juices. Mix well, cover and leave to stand for 24-48 hours.
To make the pies, heat the oven to 350F. Mix the flour and rub in the fat (by hand or in a food processor). Add the water (the buckwheat flour uses a lot) to make a soft dough.
Roll out and line your mince pie tins. Fill with the fruit mixture and top with pastry lids. Paint with beaten egg if you can eat it and bake for 25-30 minutes. Remove from the tins when still warm and cool on a rack.