Fruit and Nut Mince Pies recipe

These delicious mince pies are perfect for serving to guests who are not a big fan of raisins, sultanas or currants, as they contain none of them. This recipe is also gluten free and wheat free, making it great for any guests with allergies.


  • 175g gluten-free flour
  • 100g unsalted butter, cooled and cubed
  • 1 tbsp. icing sugar
  • 3 tbsp. cold water
  • 150g ready-to-eat apricots
  • 85g partially dried figs
  • 1 banana
  • 150g chopped hazelnuts
  • Zest and juice of one orange
  • Zest and juice of one lemon
  • 50ml brandy
  • 50g butter
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. allspice


  1. Make the mincemeat the night before using by combining the apricots, figs, banana, hazelnuts, zests, juices, brandy, butter, cinnamon, nutmeg and allspice in a blender. Pulse once or twice until everything is combined, then spoon into a jar and leave overnight. If you don't have a blender, finely chop the fruits and nuts and mix with the rest of the ingredients.

  2. To make the pastry, cut the cooled butter into the flour using a pastry cutter or two forks. Once the mixture resembles breadcrumbs, stir in the sugar and water and gather into a ball. Knead a few times, then cover and put into the fridge for half an hour.

  3. Roll the pastry out to a thickness of 3-4mm. Cut out 10-12 8cm circles and press them into a muffin tin.

  4. Spoon 1-2tsp. of the mincemeat into each pastry shell. Use a 6cm star cutter to make 10-12 stars, then top the pies.

  5. Bake the pies in a 190C oven for 12-15 minutes or until golden brown.

Dredge these pies thickly with icing sugar before serving. This recipe makes 10-12 pies.

Recipe Details:

  • Author: Laura Young.
  • Published:

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