These Healthy Mince Pies are gluten-free, refined-sugar-free and vegan. Easy and delicious, make this traditional treat in just half an hour, for Christmas!
Every December, when the Christmas decorations are up and fruit punch is brewing in a saucepan, my immediate thought is to make mince pies! Traditionally, I whip up about 4 batches over the month – one lot each week!
This year, some of those went to my cousins in Christmas-themed metal tins. Additionally, a plate of them was served at our pre-Christmas party. The remaining few are currently in a container on the kitchen side, just waiting to be eaten!
Mince pies were originally filled with meat, and were first made in an oval shape to represent baby Jesus’ manger. Back then, they were a status symbol. Rich people would show off at their Christmas parties by having mince pies made in different fancy shapes!
Eat a mince pie every day from Christmas to Twelfth Night, and you’ll have happiness for the next year! Well, according to a custom from the Middle Ages, anyway😊.
If that’s not enough of a reason to go and make these healthy mince pies right now, does this convince you…?
Gluten-free, vegan, and containing no refined sugar, these still taste scrumptious!
What’s in these easy, quick and delicious Healthy Mince Pies?
We use Greek yoghurt (or a dairy-free alternative) as a low-calorie, high-protein substitute for butter. Also, maple syrup to sweeten the three-ingredient pastry, then gluten-free flour. I also added just 2 tbsp butter to prevent the dough from tearing and sticking while you roll it out.
We’ll also make our own mincemeat fruit filling! Just medjool dates and water whizzed to a thin paste, then dried fruit and spices mixed in! Of course you can use normal mincemeat, but I love this homemade version – it’s higher in fibre, refined-sugar-free, and even tastier!
Did you know mincemeat contains coriander and turmeric? You do now! I discovered this while reading the ingredients label on a jar of the stuff, before making this healthy version.
To really enhance the flavour, I did add a tablespoon each of apricot jam, ginger jam and marmalade. Despite the fact that it was sort of cheating considering they contain refined sugar, there are some brands that make no-added-sugar jams!
I love this homemade mincemeat – you can transfer any leftover mixture to a jar and keep it in the fridge for up to a month!
To make the mince pies!
For the mince pies, simply make the 3-ingredient dough. I used 20 grams dark muscovado sugar in place of 20 grams of the maple syrup (that’s why there are a few dark lumps in the dough mixture in my photos!)
Flatten a handful of the mixture onto a chopping board…
…Cut out circles using 2 different cutters – a larger one for the bases of the pies, and the slightly smaller cutter for the tops of the pies.
You can buy metal cases to make these mince pies look particularly professional. Or, just grease each cavity of the cupcake tin with butter or cooking spray.
Fill with a teaspoon of mincemeat:
Bake and enjoy!
Easy, festive, and ready in under an hour. Go ahead – turn up the Christmas tunes and get baking!!
Healthy Mince Pies – Gluten free & Vegan (+Homemade Healthy Mincemeat)
For the Gluten-free Vegan Pastry:
- •110 g Greek yoghurt (or dairy-free alternative)
- •2 tbsp butter (or another 1 tbsp Greek yoghurt)
- •110 g maple syrup*
- •225 g plain gluten-free flour (I used Dove's Farm)
For the Homemade Refined-sugar-free Mincemeat:
- •7 medjool dates, pitted
- •8 tbsp cold water
- •8 tbsp sultanas (use more or less depending on preference)
- •3 tbsp applesauce
- •2 tsp lemon juice
- •2 tsp ground cinnamon
- •1 tsp ground ginger
- •1/2 tsp ground cloves
- •1/2 tsp nutmeg
- •1/4 tsp coriander (optional)
- •1/4 tsp turmeric (optional)
- •1 tbsp marmalade (optional)
- •1 tbsp apricot jam (optional)
- •1 tbsp stem ginger jam (optional)
- •1 tsp vanilla extract (optional)
- •1/2 tsp lemon extract (optional)
- •1/2 tsp orange extract (optional)
- Preheat the oven to 180°C (160°C fan, 350°F, gas 4). Place 12 foil pastry cases into a cupcake baking tin. (Alternatively, grease each cavity with butter or cooking spray.)
Make the pastry:
- In a large mixing bowl, combine the Greek yoghurt, 1tbsp butter, and maple syrup (or honey/unrefined sugar). Add the flour and stir until a thick dough is formed.
- With clean hands, sprinkle some flour onto a chopping board. For this pastry, I find it easiest to work with small amounts of the dough each time. Take a handful of dough from the bowl and place on the chopping board. Using your fingertips, spread the dough flat, then press down with your palms to smooth the surface. It should be about 5mm thick.
- Using a cutter with a diameter of about 7cm, cut out circles from the flattened-out dough. Place each circle into one of the foil cases, gently pushing down on the pastry circle edges to guide it into the case.
- Repeat the process of flattening the dough, cutting out the circles etc, until each foil case has a circle of pastry sitting in it.
Then, make the mincemeat:
- Put the medjool dates and water in a blender, and whiz until a smooth puree is formed.
- Add the sultanas, applesauce, lemon juice, spices, (and if using:) marmalade, apricot jam, stem ginger jam, vanilla extract, lemon extract and orange extract. Stir well.
To finish the mince pies:
- Dollop a teaspoon of mincemeat mixture into each pastry cup in the cases.
- Then, repeat that flattening process with the remaining dough, but this time use a 6cm diameter circular cutter. These are the tops of the mince pies.
- With each smaller circle of pastry, place on top of the filled pastry cup, and press down on the edges to seal them. Using a fork, poke the tops so that there are little holes for steam to escape while they're in the oven.
- Bake in the preheated oven for 20 - 25 minutes (check them after 20, as when I did mine for 25 minutes, they were a bit overdone!)
- Remove from the baking tin; leave to cool.
- Enjoy! (Best served heated.)
- Store in a sealed air-tight container for up to 2 weeks.
*I used 30g unrefined dark brown sugar and 70g maple syrup. You could use honey, or muscovado sugar.
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