We've waited all year for these delicious little treats and whether you follow the low FODMAP diet or not, you’ll want to get around this recipe! The perfect treat to enjoy with our mulled wine recipe this Christmas!
250g kent or jap pumpkin (darker skin), roughly chopped into 1/2cm cubes
2/3 cup caster sugar
Juice of 1/2 orange
Juice of 1/2 lemon
1 tbsp Campari
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp rosemary
1 tsp ground cloves
1 tsp vanilla essence
2cm ginger, cubed
2 sheets gluten free puff pastry
1/4 cup gluten free flour
1 egg, beaten
1- Prepare fruit mince the night before by combining all the ingredients and allow to sit in a non-reactive bowl overnight.
2- The next day, pour the mixture into a large saucepan or skillet. Place over a low-medium heat, and allow to cook for around 30 minutes, stirring occasionally. The slower you cook the mixture, the softer the pumpkin and more flavoursome the mixture will be.
3- Once the mixture is nice and thick, remove the mixture from the heat and allow to cool completely.
4- Preheat the oven to 180 C and grease your cupcake tray liberally with butter.
5- Place the dough on a sheet of baking paper and generously flour the top. Cut off about 1/4 of the pastry to set aside for the tops of the pies.
6- Roll remaining pastry out into a large rough rectangle, approx. 1/3 cm thick.
7- Use a circular cookie cutter (that’s significantly larger than your cupcake tray holes) to cut the bases for the mince pies. Lower each pastry round into a cupcake tray hole, gently pressing it flush against the sides without stretching the dough. Continue this process until you have lined 12 cupcake holes.
8- Fill the pastry with the fruit mince and place in the fridge while you make the lids.
9- Cut the excess pastry into stars and press the lids gently but firmly on top of each pie to secure. Use the egg to lightly egg wash the sides of the pies.
10- Place the minced pies in the oven for 20 minutes, or until they smell fragrant and are a lovely golden brown.
11- The pies can be served warm or cold, keep well in an airtight container for up to a week.