For Filling (Made the day before)
150g Mixed fruit
60ml Orange juice
150g of other dried fruit (apricots, dates, cranberries it’s upto your tastes)
1tsp mixed spice
2 tbs Golden Syrup
150g gluten free flour blend
1 teaspoon xanthan gum
60g dairy free spread
4 tbs sugar
1 tsp vanilla essence
2 tbs cold water
Icing sugar for decoration
Rough chop the mixed fruit (You can use a food processor) and put in a bowl add the spices and fruit juice. Cover with film and leave till the next day.
Preheat the oven to 180 degrees or gas mark 4
Grease mince pie tins
Drain any orange juice not absorbed by the fruit and add the syrup
To make the pastry
Put all the dry ingredients in a bowl and mix in the spread.
Work the spread in the flour with your fingers to make a bread crumb
Add the water and mix with your hands in with your fingers to make a dough. If the mix does not come together as a dough add one tbs at a time of more water till it does. Cling film and set aside in the fridge for 15 minutes.
Flour a work top and roll out the pastry to around 3-4mm thick and use a pastry cutter to make circles, line with baking paper and use ceramic beads or raw rice to blind bake in the oven for around 10 minutes.
Remove from the oven and spoon in filling then bake for another 5 minutes
Remove from tin and let cool
Sprinkle some icing sugar on top
For the mincemeat your taste is key, you can use any fruit or add nuts if you would like, you can also experiment with different fruit juices.
For decoration you can cut shapes from left over pastry and put in top before baking for the last 5 minutes