Fruity Mince Pies

These mince pies from The Groovy Food Company are packed full of fruit, with a hint of brandy or rum (if desired!)

Fruity Mince Pies

Fruity Mince Pies

These mince pies from The Groovy Food Company are packed full of fruit, with a hint of brandy or rum (if desired!)

Course afternoon tea, Dessert
Cuisine british
Keyword Christmas, Christmas treats, Mince Pies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8


To make the fruity mince meat

  • 225 g sultanas
  • 225 g raisins
  • 60 g dried cranberries
  • 225 g dried apricots
  • 110 g dried figs
  • 110 g dried dates, pitted
  • 110 g chopped almonds
  • 3 dessert apples washed, cored and chopped
  • 2 pears washed, cored and chopped
  • 3 lemons juice and zest
  • 2 tsp mixed spice
  • 1 tbsp ground cinnamon
  • 1 tsp ground cloves
  • a pinch freshly grated nutmeg
  • 75 ml rum or brandy optional
  • 100 ml Groovy Food Agave Nectar Rich and Dark

To make the shortcrust pastry

  • 200 g gluten-free plain flour sifted
  • 100 g unsalted butter
  • 25 g ground almonds
  • 50 g icing sugar sifted
  • 1 free-range egg beaten

To make the glaze

  • 1 free-range egg yolk
  • 1 tbsp milk
  • 400 g fruity mincemeat


To make the fruity mincemeat

  1. Wash the dried fruit. Chop the apricots, figs and dates into small pieces with scissors.

  2. Place all the dried fruit in a large bowl and cover with apple juice or boiling water. Leave to soak for an hour. 

  3. Drain well and mix the dried fruit with the spices, fresh fruit, lemon zest and juice and nuts and place in batches in a food processor. Pulse gently to chop the mixture but do not over-process.

  4. Warm the Agave Nectar slightly with the rum (if using) and add to the mixture making sure to mix well. Place in airtight containers or jars and refrigerate or freeze in batches.

To make the shortcrust pastry

  1. Place the flour, butter, almonds, sugar and egg in a food processor and whizz until it comes together to form a ball.

  2. Knead gently on a lightly floured work surface then cover in clingfilm and chill in the fridge for 30 minutes.

  3. Preheat the oven to 200ºC, Gas Mark 6.

  4. Roll out the pastry on a lightly floured surface and stamp out rounds to line a bun tin. Fill each case with mincemeat. 

  5. If covering with a top, cut out slightly smaller rounds of pastry and dampen the edges. Press these on top of the pies and seal the edges well. Alternatively, stamp out little pastry stars and place on the top of the pies.

  6. Mix the egg and milk together and brush over the pies to glaze.

  7. Prick the lids with a fork to allow steam to escape. Bake in the oven for 10-15 minutes until golden brown.  Cool in the tin for 5-10 minutes then turn out on to a wire rack to cool completely.

  8. Dust with a little icing sugar and serve warm.