Spelt & Dairy-free Mince Pies

Spelt & Dairy-free Mince Pies

PicMonkey Collage

Do you treat yourself on Christmas Eve when all the work is done? Probably old habits with me stemming from when I was a child. After midnight Mass we’d all huddled around the coal fire as it beamed it’s heat out at us. Bear in mind there was no such thing as central heating so that wave of heat and white sliced bread ham sandwiches with lashings of pickle went down well. It was one of the very rare happy memories of my dysfunctional childhood.

Nowadays Tony and myself sit down to a plate (or two) of our delicious mini mince pies. Whether it’s dipping them into hot dairy-free custard, trying to catch the custard and lick it up before it drips off the sides or eat them with spoonfuls of dairy-free ice cream we’ll watch one of our favourite movies “While You Were Sleeping” or “The Holiday”. It is then that watching the fire beaming yet again from the hearth oh yes now we feel the Christmas spirit has finally arrived and roll on Christmas, we’re ready for ya!!

Makes 12

Preheat the oven to  2000 Fan and grease mini muffin tin with dairy-free butter (I used Pure brand).

Pastry Ingredients:

200g white spelt flour
40g ground almonds
2 tablespoons Xylitol or caster sugar
1 teaspoon gluten-free and wheat-free baking powder
65g dairy-free spread (I used Pure brand)
55ml freshly squeezed orange juice
1 teaspoon organic vanilla extract
120-140g mincemeat*
3 tbsp dairy-free milk

*Ensure the mincemeat is suitable for your diet

To make the pastry:

Place the flour, almonds, Xylitol (or sugar), baking powder and dairy-free spread into the food processor and whizz up for 20 seconds. Add the  orange juice and vanilla extract to get a crumbly dough. Place the pastry onto a lightly floured work surface and shape into a ball. Roll the dough out to about 1/4 inch thick. Use 68mm cutters to cut 12 bases and 48mm cutters to cut out 12 tops. Line the mini-muffin tin with the bases and divide the mincemeat between them (be careful not to overfill them). Brush the underside of the pastry tops before adding to the top of each pie. Glaze with the dairy-free milk. Place in the oven for about 12-15 minutes or until the pies are a light brown colour. Remove from the oven and  leave stand for 5 minutes. Using a teaspoon remove them from the tray and leave them to cool on a cooling rack.

Serve with dairy-free custard or dairy-free cream.

Do you give yourself any ‘me’ time on Christmas Eve to relax before all the festivities of Christmas? If so I’d love to hear them in the comments below.

Anyway if we don’t hear from any of you or write no posts before Christmas here’s wishing you a great fun-filled Christmas and be chatting with you all in the New Year.

A Very Happy Christmas from Tony & Marian

 
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Categories: Dairy-Free, Egg Free, Spelt Flour Recipes

Author:speltforchoiceblog

Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.

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2 Comments on “Spelt & Dairy-free Mince Pies”

  1. December 18, 2012 at 1:00 pm #

    They look delicious Marian!! Happy Christmas 🙂

  2. December 18, 2012 at 2:04 pm #

    Hi Edith, tks wouldn’t survive Christmas without some mince pies. I’m making some gluten-free ones today!. Many happy returns for a wonderful Irish Christmas or are you spending Christmas in Austria? Either way hope it’s fabulous!

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