Clementine & Ginger Mince Pies

Servings 12
Preparation time
Cooking time 1.5 hours
Difficulty Medium

Clementine & Ginger Mince Pies

Servings 12
Preparation time
Cooking time 1.5 hours
Difficulty Medium

For many, there’s nothing more delicious than enjoying a mince pie during the festive season. You’ll find them all over supermarkets, in restaurants, and also in many homemade varieties.

Unfortunately, the typical mince pie recipe is not FODMAP-friendly. But don’t worry, we’ve adapted our recipe to make sure that you don’t have to miss out and you can still get to enjoy this festive treat!

Dried fruits are generally high in fructose and it’s recommended to avoid these if on a low FODMAP diet. Luckily for us, a small serving of dried cranberries is low in FODMAPs so we’ve mixed these with fresh clementines, walnuts, and festive spices to make the sweet mince pie filling that we all know and love.

FoDMAP Content

Inulin

Lactose

Sorbitol

Fructose

FOS

GOS

Mannitol

Method

For the pastry: Sieve the flour and xanthan gum (if using) into a large bowl, followed by the sugar and a pinch of salt.

Cut the butter into small cubes and add it to the bowl. Rub the butter into the flour until it resembles breadcrumbs.

Slowly add the egg and water mixture and mix together with a fork until it forms a smooth ball. If it is too crumbly then add a little more water but don’t make the mixture too wet as it will be difficult to roll out.

Wrap the ball in clingfilm and place it in the fridge for at least 30 mins.

For the filling: Peel and chop the clementine and add to a large saucepan.

Add in the remaining ingredients and leave to simmer for 25-30 minutes, stirring every few minutes.

Take it off the heat when the mixture has become sticky and the liquid has reduced and set aside to cool.

Assembling the Mince Pies: Preheat the oven to gas mark 4 / 180°C / fan 160°C.

Dust a work surface with gluten free flour before rolling out the pastry. When about 1cm thick cut out circles using a pastry cutter, you can also use the top of a glass.

Grease a muffin tin before placing the circles into the muffin tin and press into the edges.

Add a scoop of the filling into each pie, you can fill them right to the top.

With the leftover pastry you can cut out the tops for the pies. We used a star-shaped cutter but use whatever you have.

Bake in the oven for roughly 15 minutes. They should start to turn a golden brown colour.

Leave to cool for 10 minutes before removing from the tin.

Top tip: For extra colour and shine, brush the top of your pastries with an egg yolk.

Ingredients

Pastry:

225g gluten-free white flour

115g cold butter

1 egg, beaten with 1 tsp of water

1 tbsp sugar

Pinch of salt

1 tsp xanthan gum (optional)

Mince Pie Filling:

The flesh of 6 clementines (~ 300g )

Zest of 1 clementine

100g dried cranberries (9g per pie)

30g crystallized ginger

100g roasted walnuts

100g sugar

100g butter

1 tsp vanilla extract

1 tsp mixed spice

1 tsp nutmeg

1 tsp cinnamon

½ tsp ground ginger

40ml water

Aine Moran

BSc Nutritional Sciences

Last updated 25 April 2024

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Clementine & Ginger Mince Pies

Clementine & Ginger Mince Pies

FoDMAP Content

Method

For the pastry: Sieve the flour and xanthan gum (if using) into a large bowl, followed by the sugar and a pinch of salt.

Cut the butter into small cubes and add it to the bowl. Rub the butter into the flour until it resembles breadcrumbs.

Slowly add the egg and water mixture and mix together with a fork until it forms a smooth ball. If it is too crumbly then add a little more water but don’t make the mixture too wet as it will be difficult to roll out.

Wrap the ball in clingfilm and place it in the fridge for at least 30 mins.

For the filling: Peel and chop the clementine and add to a large saucepan.

Add in the remaining ingredients and leave to simmer for 25-30 minutes, stirring every few minutes.

Take it off the heat when the mixture has become sticky and the liquid has reduced and set aside to cool.

Assembling the Mince Pies: Preheat the oven to gas mark 4 / 180°C / fan 160°C.

Dust a work surface with gluten free flour before rolling out the pastry. When about 1cm thick cut out circles using a pastry cutter, you can also use the top of a glass.

Grease a muffin tin before placing the circles into the muffin tin and press into the edges.

Add a scoop of the filling into each pie, you can fill them right to the top.

With the leftover pastry you can cut out the tops for the pies. We used a star-shaped cutter but use whatever you have.

Bake in the oven for roughly 15 minutes. They should start to turn a golden brown colour.

Leave to cool for 10 minutes before removing from the tin.

Top tip: For extra colour and shine, brush the top of your pastries with an egg yolk.

Ingredients

Aine Moran

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Search recipes, articles, stories:

Never miss a recipe

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Recipes

Articles

Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

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GettingStarted Guides

Clementine & Ginger Mince Pies

Clementine & Ginger Mince Pies

FoDMAP Content

Method

For the pastry: Sieve the flour and xanthan gum (if using) into a large bowl, followed by the sugar and a pinch of salt.

Cut the butter into small cubes and add it to the bowl. Rub the butter into the flour until it resembles breadcrumbs.

Slowly add the egg and water mixture and mix together with a fork until it forms a smooth ball. If it is too crumbly then add a little more water but don’t make the mixture too wet as it will be difficult to roll out.

Wrap the ball in clingfilm and place it in the fridge for at least 30 mins.

For the filling: Peel and chop the clementine and add to a large saucepan.

Add in the remaining ingredients and leave to simmer for 25-30 minutes, stirring every few minutes.

Take it off the heat when the mixture has become sticky and the liquid has reduced and set aside to cool.

Assembling the Mince Pies: Preheat the oven to gas mark 4 / 180°C / fan 160°C.

Dust a work surface with gluten free flour before rolling out the pastry. When about 1cm thick cut out circles using a pastry cutter, you can also use the top of a glass.

Grease a muffin tin before placing the circles into the muffin tin and press into the edges.

Add a scoop of the filling into each pie, you can fill them right to the top.

With the leftover pastry you can cut out the tops for the pies. We used a star-shaped cutter but use whatever you have.

Bake in the oven for roughly 15 minutes. They should start to turn a golden brown colour.

Leave to cool for 10 minutes before removing from the tin.

Top tip: For extra colour and shine, brush the top of your pastries with an egg yolk.

Ingredients

Aine Moran

Try these next

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Search recipes, articles, stories:

Never miss a recipe

Get 10% off

Getting
Started Guides