These are the most popular pies we bake and we make hundreds of thousands. It’s nice to say that you have baked them yourself; however, if it’s all a bit daunting, use our pastry mix and mincemeat to make it a bit easier on yourself!
– 200g (8oz) butter/margarine
– 450g (1lb) cooking apples, peeled, cored and finely chopped
– 350g (14oz) raisins
– 225g (9oz) sultanas
– 225g (9oz) currants
– 100g (4oz) mixed peel, finely chopped
– 100g (4oz) natural glacé cherries
– Grated zest and juice of 2 oranges
– Grated zest and juice of 2 lemons
– 4 teaspoons ground mixed spice
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon allspice
– 350g (14oz) soft dark brown sugar
– 50g (2oz) whole almonds, cut into slivers
– 6 tablespoons brandy
For the Mince Pies
– 1 quantity of sweet gluten-free pastry
– 1 beaten egg
– Icing sugar to decorate
1. Prepare this well in advance of making mince pies. The mincemeat will keep for six months.
2. Preheat the oven to Gas Mark 6/200°C/400°F.
3. Wash 6 x 1lb (450g) jam jars in warm soapy water. Then place in a preheated oven for 1 hour to dry and sterilise them.
4. Melt the butter/margarine.
5. Mix the apple, dried fruit, zest, spices, brown sugar and almonds together in a large bowl, very thoroughly.
6. Add the butter/margarine, fruit juices and brandy and stir well.
7. Cover with a cloth and leave for 12 hours to mature.
8. Spoon into the clean dry jars with screw top lids. This will mature in the jar and store for 6 months.
1. Make the pastry according to the instructions.
2. Preheat the oven to Gas Mark 6/200°C/400°F. Line a twelve-hole queen cake tin with paper cases.
3. Roll out the pastry on a board floured with a little potato flour. Use a small scone cutter to cut circles and fit to the paper cases. Cut out a matching lid for each pie. Alternatively, using a small star-shaped cookie cutter, cut out a festive-shaped top for the mince pies and use the star instead of a lid, as I have done in the photo.
4. Fill the pastry cups with the mincemeat (not too much – only to the level of the edges of the pastry).
5. Now dampen the edges of the pastry lids with water and press them lightly into position, sealing the edges. Brush each one with beaten egg and make about three snips into the top with a pair of scissors to make air holes. If using a festive-shaped top, just press this firmly onto the middle of each mince pie and brush with beaten egg.
6. Bake in the centre of the oven for 25–30 minutes until golden brown. Then remove gently from the trays and paper cases and cool them on a wire tray. Sprinkle with sieved icing sugar. Store the cooled mince pies in an airtight tin and warm them slightly before serving.
Delicious’ Gluten-Free Christmas Treats
For those who eat ‘gluten-free’ or ‘free-from’ Denise’s Delicious Gluten-Free Bakery in Cork has the perfect gifts! Customise your own or choose from one of Denise’s ‘Delicious’ Gift Hampers. The ‘Christmas Indulgence’ version includes mince pies, Christmas pudding and cake, a chocolate fudge cake, a ‘Delicious’ and Coffee Gateau, a family Brownie pack and a copy of bakery founder, Denise O’ Callaghan’s new book called ‘Delicious: Recipes from my Gluten-Free Kitchen’. See www.delicious.ie
Denise’s Delicious Gluten Free Bakery is one of Ireland’s longest established specialist bakeries. We specialise in baking gluten, wheat and dairy free cakes, breads and snacks and these are handmade at our bakery each day. We are fully approved by the Irish Coeliac Society and enjoy a great relationship with all of our coeliacs friends, readers and newly diagnosed customers.
We believe that being on a restricted diet should not mean a restricted food experience and our award winning range has proven to be a huge success with coeliacs and those following a gluten free diet! For more information or to order online visit www.delicious.ie.